Warm Pitted Oil Cured Olives with Onions

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Sicilian field workers commonly ate olives prepared this way, along with some fresh bread, for lunch—a humble, savory meal during harvest season, when men and women were away from home, sometimes for days.
 

Ingredients:

• 2 medium onions, finely chopped
• 4 tablespoons DeLallo Extra Virgin Olive Oil
• 2 pounds DeLallo Pitted Oil Cured Olives
• Salt and freshly ground pepper

Directions:

In a large pan, on a low flame, cook the onions slowly with extra virgin oil. After five minutes or so add the olives, raise the flame, and add some salt and pepper; sauté for 10 minutes. Serve warm with your favorite antipasto or cheese.

Serves 20 Send to friend Printer-friendly version