The “nolca” olive, typical of Apulia and better known as “sweet olive”, is characterised by an almost spherical shape and a very bright, speckled black colour. The flesh is pale and has slight reddish tones, while its flavour is sweetish, with a slight bitter note due to the presence of polyphenols. Fried olives are one of the oldest and still highly appreciated culinary traditions of the Apulia region: it was a real culinary ritual.