I have changed the translation of this recipe from Sicilian Cookery to the above, because I feel it is mis-leading. The cookbook translated Olive Con Pangrattato Fritto to Fried Breaded Olives. This puzzles me.
I know this is an authentic Italian cookbook that was translated into English because my sister got it for me when she visited Italy. The Italian portion should be correct but it doesn’t add up for me.
I studied Italian in college and I wouldn’t brag about my translation abilities, but I’m pretty sure fritto is Italian for fried. I did not know what pangrattato meant and had to look it up. It means breadcrumbs.
Olives = Olives, Con = with, Pangrattato = Breadcrumbs, and Fritto = Fried.When we put it all together and translate this literally, it’d be Olives with Fried Breadcrumbs.
Olives with Fried Breadcrumbs is a more honest and accurate translation in my opinion.
My current job is quality control for subtitles. I’ve seen a lot of languages pass my way and have encountered cases where translators debate on how to translate because just like certain words in English can mean the same thing, they can also be interpreted differently depending on where you live and/or the placement of such translated words.
In this case, I think the term fried solely applies to the breadcrumbs, whereas in the United States, when we say fried we mean the whole damn thing is fried. If it’s just one portion we are quick to point that out.
What can I say, we enjoy the delicacies of frying and to flat out translate this as Fried Breaded Olives, just makes it seem like it’s fried olives. It’s offensive I say to trick us like this!
Of course, I’m just joking around and translating is a hard gig. It’s a lot of pressure. You gotta be careful sometimes. Still at the end of the day, this translation is mis-leading. I’d reject it if I was translation q.c.
What you’ll need
- 1 pound/3 cups of green olives, scored
- 4 ounces/1 cup of dry breadcrumbs
- 1 clove of garlic
- hot red pepper
- olive oil
The first step is to fry the breadcrumbs, do so by heating a little oil in your pan, adding the crumbs, and stirring continuously.
In a bowl, get your olives and toss them around with your seasoning of garlic and some chopped parsley that was not mentioned in the ingredient list for some reason.
To be fair, parsley is practically in every Italian recipe. It’s just something a chef of Italian cuisine should just know.
We will then add the hot pepper, olive oil, a pinch of vinegar, and the fried breadcrumbs.
Mix this well and serve!
I brought this recipe over to my friend’s place because I wanted verification that I was reading the recipe right. Despite knowing Italian I was thrown off by the whole fried breaded olives interpretation.
We read the instructions a couple of times and determined that was indeed not fried. So we moved forward and created the below.
I’m not going to lie, they’re a little odd, but they aren’t bad. Ultimately I don’t know if I liked this enough to make again. My friend seemed to like it, but I was on the fence. The breadcrumbs were just too crumbly for me.
What I liked most were the olives. Why bother spreading bread crumbs all over if they aren’t enhancing the taste?
This might be wonderful for some people, but I’ll admit I’m just not really feeling it. I recommend making this recipe but leaving the breadcrumbs out.
Then again, if you’re like me and enjoy trying new things, you really should just try it and decide for yourself.
Choose your own adventure folks. It’s the way of life.