Warm Black Olives (Olives Sautées)
Only occasionally are olives served warm, but this quick method of heating them to transform their flavor results in an ideal appetizer.
- 1 lb. large, fleshy black olives
- 3 Tbs. olive oil
- 3 slices air-cured ham, torn into
- 8 fresh sage leaves
- 3 bay leaves, broken up if large
- 2 red birds-eye chilies, sliced
- 1 Tbs. sea salt
Drain the olives, rinse and pat dry. In a fry pan over medium heat, warm the olive oil. Add the olives and fry, stirring constantly, until heated through, about 2 minutes. Add the ham, sage and bay leaves, then the chilies. Mix briefly, add the salt and stir to mix evenly without dissolving the salt.
Transfer to a serving bowl and serve immediately.
Serves 8 to 10.