"Fried black olives"

Black olives are widely used in the Sicilian gastronomical tradition. Yet pouring oil or dream of it is a bad sign, a bad luck; and to avoid misfortunes people throw three salt’s pinches behind the shoulders. The “aulivi niri fritti” in Sicily is one of the more common hors-d’oeuvre. They match with onion, brought by the Romans to the isle straight from the East. Considered sacred by the Egyptians and tonic before a fight by the Romans, onions was eaten raw by Sicilian peasants because they thought it was good for teeth.

Ingredients

For 4 Servings
500 gr black olives
1 white onion
olive oil
2 cloves of garlic
½ glass of vinegar
oregano.

Preparation
Mince the onion and brown it in an oiled pan. After a while add the black olives. Put them on a lively flame for 5 minutes and serve it hot. There is a variant. Instead of using onion it is possible to use garlic, vinegar and oregano. It will be enough just to brown 2 whole garlic’s cloves, add the olives with a little oregano. Serve on the table always hot.