One of the culinary traditions of Apulia linked to autumn is that of the “nolche” olives, a delicacy for those who love good and healthy food, a symbol par excellence of this wonderful land. These olives are particularly sweet and are the first to ripen in Apulia, already in early September.
The “nolca” olive, typical of Apulia and better known as “sweet olive”, is characterised by an almost spherical shape and a very bright, speckled black colour. The flesh is pale and has slight reddish tones, while its flavour is sweetish, with a slight bitter note due to the presence of polyphenols. Fried olives are one of the oldest and still highly appreciated culinary traditions of the Apulia region: it was a real culinary ritual.
place the frozen product in a cold pan adding a drizzle of oil, cover and cook over a moderate heat for 7 minutes.