Tremiti Olives from Crudo

Serving Suggestions

Crudo Olives a la Pugliese

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Crudo Olives a la Pugliese

This is how we first tasted these incredible olives. Serve them warm with lots of crusty bread.

It seems like a lot of olive oil, but this is about the sauce and the olives, so don't skimp!

Ingredients

1/2 cup of Crudo extra virgin olive oil
1 pint of cherry tomatoes, halved
6 cloves of garlic, sliced thinly
1 tablespoon Peperoncino Franto
1 jar of Crudo olives, drained
1/4 cup of parsley, coarsely chopped

Instructions

In a large saute pan, heat the olive oil over medium-low heat. You don't want the oil to get very hot, so keep it on the low side of medium. Add the halved tomatoes and stir gently. After 5 - 7 minutes, as the tomatoes begin to break down, add the garlic and peperoncino and stir. When the garlic begins to perfume the kitchen, stir in the olives and warm for 5 minutes.

When ready to serve, stir in the parsley and serve with a pile of grilled or toasted bread.

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Among the rolling fields of almonds, grapes and Ogliarola olives on the Schiralli's farm in Puglia is a smaller stand of olive trees. These trees hold one of Puglia's least-known delicacies - the Tremiti of Bitetto.

These olives are only grown for eating, not the production of olive oil. It's a unique olive that is edible straight from the tree, if it's left to ripen fully. But the Schiralli family prefers to harvest them young and cure them slightly in a simple brine of sea salt and water. The result is an olive that tastes very fresh - lightly preserved and full of vibrant, vegetal flavor, these olives taste more like good extra virgin olive oil than most olives. Since most olives for eating are salted or cured with lye, they don't actually taste like olive oil - the process to make them edible changes them immensely. But the olives from Crudo are so lightly cured that the flavor is intact.

You can absolutely serve them with antipasto platters, with cheeses or in an ice-cold martini. But to enjoy them like the Pugliese would, serve them warm. They have a traditional dish of fresh tomatoes, loads of garlic and chilis sauteed in copious amounts of extra virgin olive oil with the olives. Served with mountains of toasty bread, it's a peasant dish that defines Puglia.