Baked black olives (olive infornate) are a staple of old-world Sicilian kitchens, especially during the autumn olive harvest. This rustic technique combines sun-drying, salting and a brief time in the oven to draw out the bitterness and concentrate the flavor of the olives. Whether you enjoy them straight from the jar or as part of a dish, they offer a taste of Sicily’s agricultural roots and no-waste wisdom.
Baked Black Olives (Olive Infornate)
Ingredients
- Fresh black olives (ideally ripe and firm)
- Coarse salt
Instructions
- Prick each olive with a fork or toothpick.
- Generously salt the olives and place them in a wicker basket or colander.
- Set the basket in a sunny, well-ventilated spot for several days to allow the olives to drain and begin drying.
- Replace the salt with a smaller amount, mix well, and let the olives sit for another 3–4 days to further reduce bitterness.
- Preheat the oven to a low temperature (around 250°F / 120°C).
- Spread the olives on a baking sheet and bake for about 20 minutes.
- Let cool completely before storing in glass jars.
Grandma & Aunties’ Kitchen Wisdom:
«Not in the mood to bake THE OLIVES? You can enjoy the olives as is—just remember to remove or even rinse off any excess salt. They’re great for tossing into salads, pasta or homemade sauces»
