300 g of small Apulian black olives
a few garlic cloves
salt to taste
Wash the olives well and strain. Heat the oil in a pan and then add olives and garlic. Adjust the salt and keep frying them over a low heat for app. 20 minutes. Stir gently so they don’t get mushy. This is the simplest version of fried olives. There is also a richer preparation including the use of tomatoes and oregano. In this case, the garlic is fried first then some peeled tomatoes are added. After app. 10 minutes the olives are added with a pinch of oregano. Keep cooking for about 5 minutes. In both cases, the olives are better if served warm.