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HomeRecipeCooked Sweet Olives “dolce tonda”

Cooked Sweet Olives “dolce tonda”

Once upon a time, Thomas Jefferson once quoted this.

The olive tree is surely the richest gift of Heaven.

While I completely agree with his every words, I also have to share this secret recipes to everyone, because when I ate it at the first time, I thought I went to heaven.

I present to you, dolce tonda olives (aka Nolca olives).

In olive world, there are 2 types of olives. One for olive oil as you can guess, and one for tables, as in you use it for Martini or on the top of focaccia bread. Some table olives can do double act; they can be olive oil and table olives.

There are many many table olive varieties. Dolce Tonda is one of many and you can find them around Northen part of Bari in Puglia region. You might be able to find very similar varieties in other regions but name might be different.

The dolce tonda means, “dolce”=sweet, and “tonda”=round. Basically it means rounded sweet olives.

Olive dolce tonda

Many sweet table olives are fried with olive oil and salted. That’s it. However, I much prefer this recipe with cherry tomatoes and onions because it gives more sweetness and moreover, because there is a tomato sauce, it goes very well with Apuglian bread!

Recipe is super easy. Nothing can go wrong! For most of people, the hardest part is getting this table olives. Well, basically you have to come to Puglia to taste it in autumn!

Cooked Sweet Olives

This recipe uses our sweet "dolce tonda" olive variety. You can only enjoy them in autumn.
Prep Time0 mins
Cook Time15 mins
Total Time15 mins
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: Olive, vegan, vegetarian
Servings: 2
Author: Yurie Adachi
Cost: 2 euro


  • 1/4 Onion Cut thinly
  • 5 Cherry tomatoes Cut in half (more you put in, more sauce you make)
  • 1 Tbsp Olive oil Extra virgin
  • 1 Pinch Salt To taste
  • 1 Handful Olive "dolce tonda"


  • First, cut onion thinly. Heat olive oil in the pan, and add onion until it gets golden colour without burning.
  • Add half cut cherri tomatoes into the pan with a pinch of salt. Put a lid. Salt helps tomatoes to bring its juice out. Make nice sauce!
    If the cherry tomatoes are not ripen enough and sauce seems bit dry, add some water and keep cooking.
  • When the sauce is ready, add dolce tonda olives. Keep the lid on otherwise the sauce gets drier.
  • When you see olive skins are started to come off. It's almost ready. Cook 1 more minute.
  • Taste it and if the olives are cooked through, you can serve it with a nice warm bread! And don't forget, the sauce is worth dipping for after you finish with olives!


  1. You can try with other sweet table olive varieties if you cannot find dolce tondo olives.
  2. If you are worried about bitterness which most of olives have, don’t worry, they are sweet as caramel and no need to do any prep before cooking. 
  3. If you have a red or yellow bell peppers, add it before cherry tomatoes. They add more sweetness into the sauce. 

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