Sun-Dried Tomato and Olive Pan-Fry with Ripe Fruity Olive Oil: September's Quick Recipe

The secrets to a great sun-dried tomato and olive pan-fry

A sun-dried tomato and olive pan-fry is one of the simplest recipes you can make for a September meal. It concentrates all the indulgence of southern Italy and lets you enjoy Italian pantry products even out of season. Ripe fruity olive oil plays a key role here: it brings softness, roundness and balance to the pan.

In this recipe, find out how to choose the right ingredients, when to add the olive oil, and how to make the most of this dish for a quick lunch or dinner.

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Ingredients and choosing your olive oil

The essentials for the pan-fry

For 2 people:

1. 8 sun-dried tomatoes in oil, cut into strips
2. 60 g pitted black olives in olive oil
3. 1 clove of fresh garlic
4. 1 handful of fresh flat-leaf parsley
5. 2 tbsp ripe fruity olive oil
6. Freshly ground pepper

Sun-dried tomatoes and olives are available all year round. In September, they carry the flavors of summer into your kitchen a little longer.

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Which olive oil should you choose, and why?

For this recipe, go for an extra virgin olive oil with a ripe fruity profile. This type of oil brings a lovely softness without overpowering the flavors of the tomatoes and olives. Always add it off the heat, just before serving, to preserve its aromas.

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Recipe steps, tips and pairings

1. Prepare the ingredients

• Drain the sun-dried tomatoes and cut them into thin strips.
• Drain the pitted black olives.
• Peel and finely chop the garlic.
• Finely chop the flat-leaf parsley.

2. Sear and assemble

• In a hot pan, cook the garlic for one minute over low heat (without letting it color) with one tablespoon of ripe fruity olive oil.
• Add the sun-dried tomatoes and the olives. Sauté over medium heat for 2 to 3 minutes.
• Off the heat, add the rest of the ripe fruity olive oil, the parsley and a turn of pepper.
• Stir, then serve hot or warm.

3. Variations and Italian-style pairings

• Add capers or pine nuts for a Mediterranean touch.
• Serve this pan-fry on bruschette or as a topping for fresh pasta.
• Pair it with a DOP basil pesto or a sun-dried tomato tapenade for a fuller aperitivo.

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Practical list: tips for a successful pan-fry

1. Use a ripe fruity olive oil with a round, soft taste.
2. Add the oil off the heat to preserve its aromas.
3. Go for fresh garlic and flat-leaf parsley for freshness.
4. Combine quality sun-dried tomatoes and olives for maximum flavor.
5. Serve hot, warm or even at room temperature.

Frequently asked questions

How do you choose the right olive oil for a sun-dried tomato pan-fry?

Go for a ripe fruity extra virgin olive oil, which brings softness and balance without masking the taste of the ingredients. Discover the organic ripe fruity selection.

Can you make the pan-fry ahead of time?

Yes, you can make it a few hours ahead and serve it warm or at room temperature. Add the olive oil just before serving to preserve its fragrance.

How can you adapt this recipe for an aperitivo at home?

Serve the pan-fry on grilled bruschette, add some Italian spreads on the side and offer a tasting of personalized oils by creating your own bottle.

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Want to go further? Discover the ripe fruity olive oil, 200 ml or build your aperitivo board with the house spreads and olives. For a table of your own, explore olive oil bottle personalization or the professional offer.