Oil-cured (dried) black olives

Ripe black olives cured with dry salt and dried to a wrinkled skin, with a concentrated oily taste, for tapenade, pasta and stews.

Oil-cured (dried) black olives are ripe black olives cured with dry salt and dried to a wrinkled skin, dark, slightly bitter-salty, with a concentrated rich oily taste and a soft flesh, usually with the stone. They are served on appetizer platters, with wine and cheese, added to tapenade, pasta, stews, with fish and meat, into olive bread and Moroccan tagines.

Recipes with this ingredient

Pavlovsky rooster in red wineRussian cuisine | Main courses

Nizhny Novgorod version of the famous French dish coq au vin, or rooster in wine. With local accents, for example, chanterelles and other local mushrooms are added to the pot. Recipe from the Bottega Bistro restaurant, Nizhny Novgorod .

Fried hake with porcini mushrooms, baked fennel, sweet onions and tomatoesEuropean cuisine | Main courses

Fried hake with white mushrooms, baked fennel, sweet onions, and tomatoes is an exquisite dish of European cuisine that combines elegance and richness of flavors. The tender hake fillet, fried to a golden crust, harmoniously complements the aromatic white mushrooms whose earthy taste enhances the sweetness of the baked onions and tomatoes. Fennel adds a refined spiciness to the dish while thyme, rosemary, and garlic deepen the aroma. This dish is perfect for special occasions when you want to enjoy a gastronomic palette and impress guests. The lightness of the fish, juiciness of the vegetables, and piquant spices create a balanced composition that pairs wonderfully with white wine and fresh baguette. Reviving Mediterranean culinary traditions, this recipe allows you to immerse yourself in a world of refined flavors.