Cuttlefish with black olives

Cuttlefish with black olives


800 gr medium cuttlefish
50 gr black olives, pitted
1 glass dry white wine
1 clove of garlic
100% Italian extra virgin olive oil

Recommended with:

100% Italian Extra Virgin Olive Oil


Wash and clean cuttlefish, dry them with blotting paper and cut into strips.

In a pan, brown the clove of garlic with a few drops of oil, so add cuttlefish already salted and cook on high heat for 3 minutes. Wet with white wine until it vanish. Finally, add the olives cut into small pieces.

Cook for 45 minutes on low heat, mixing from time in time. After cooking, add the salt and parsley to taste. Serve still hot.

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