Fried Olives with Onions

A wonderful meze for your everyday table. Perfect for Tsipouro or Grappa.

No votes yet


1 pound black salt-cured Greek olives, (throumbes, often called Thassos) or juicy black olives such as Pelion
olive oil for sauteing
1 large purple onion, sliced
1 tsp rosemary leaves, or a mixture of dried oregano and thyme
fresh whole-wheat or grilled bread slices, to serve
slices of Manouri or ricotta salata cheese, to serve (optional)


  • Rinse briefly the olives under running water, drain and dry completely on paper towels.
  • Heat about 1/2 inch olive oil in a frying pan. 
  • Add the onion slices and sauté for 3-4 minutes, to soften. 
  • Add the olives and sauté stirring often, for about 5 minutes, or until puffed and shiny. 
  • With a slotted spoon transfer the olives and onion to a bowl, add the herbs, toss well, and serve warm or at room temperature. 
  • If you like, place a thin slice of cheese on each bread slice, and top with the fried olives and onions.


Olives stuffed with pickled pimento, anchovies, or other fillings wiil also do for this recipe.
Main ingredient: 
Ειδικές κατηγορίες: