Olives are standard in Greek homes and make their way on to tables in a variety of ways. A simple drizzle of olive oil and a generous sprinkle of oregano on top of a bowlful of green or black olives make for an easy table finger food. Olives are must haves in the popular xoriatiki salata(Greek village salad) and are great complements to pasta salads and even baked chicken. The Cretans like to top a single olive on Dakos.
A warm plate of pan-fried wrinkled black olives is a favorite in my Greek home. My dad discovered this recipe years ago in one of Diane Kochilas’ cookbooks, and since then has modified it to his own liking to what it is now. The olives (usually Morocco olives or Greek throumbes if we can find them) are fried in a skillet along with onions, olive oil, oregano, garlic, and red wine vinegar. That’s all you need, plus ten minutes of prep and cooking time to create a sensational dish that will surprise you and your guests.
- ½ lb wrinkled black olives (such as Greek throumbes or Morocco olives)
- ¼ cup extra virgin olive oil
- ½ red onion, cut into thin slices
- 3 garlic cloves, minced
- 1 Tablespoon dried oregano
- 2 Tablespoons red wine vinegar
- Heat the olive oil in a large skillet. Add the onions and sauté over low-medium heat for about 5 minutes until the onion is soft and translucent. Add the garlic and olives to the pan and sauté all together for about 5-7 minutes, turning with a wooden spoon.
- Add the oregano and the red wine vinegar and stir. Remove from heat.
- Place the olives in a serving bowl, and garnish with oregano. Serve warm and enjoy!