Olive Nere Condite

Oil-Cured Black Olives Flavored with Orange Zest, Garlic, and Olive Oil

Preparation info

  • Makes

    2 cups

    • Difficulty

      Easy

Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

When Nella Galletti’s mother made this delicious antipasto, she started with large black uncured olives, washed them well, and then put them in a wood-burning oven at the lowest possible heat where they dried for 2 or 3 days until they were dry and deeply grooved with wrinkles. Only then did she rub them with olive oil to soften their skins. My approach is much easier: start with oil-cured black olives and toss them with flavors to make them spicy, perfect to nibble, with c