Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Cod with olives is a Portuguese counter snack: shreds of fish, generous olives, and quality olive oil.
The contrast between the desalted cod and the saltiness of the olives creates a preparation that is highly appreciated before main meals.
As with many Portuguese recipes, there are variations by region, family, and cook — some versions include concassé tomato, while others prefer just garlic and herbs.
Ingredients
- 500 g of desalted cod
- 150 g of pitted black olives
- 80 g of pitted green olives (optional)
- 1 small onion sliced into thin half-moons
- 100 ml of extra virgin olive oil
- 3 cloves of sliced garlic
- Chopped parsley
- Black pepper
Preparation method
- Cook the desalted cod, drain, remove skin and bones, and shred into medium pieces.
- Heat the olive oil in a frying pan and sauté the onion and garlic until soft.
- Add the cod and stir for 3 minutes over medium heat.
- Add the olives, mix gently, and remove from heat.
- Season with pepper and finish with parsley.
- Serve warm or at room temperature, with Portuguese bread.
Tips from Empório Portugal
- Good quality olives make a difference — avoid overly salty versions.
- Do not overcook after adding the olives to maintain a firm texture.
- A drizzle of raw olive oil on top before serving enhances the aroma.
Possible substitutions in Brazil
- Green and black olives can be combined or used separately.
- In Brazil, locally sourced black olives with a mild flavor work well.
Pairing
Vinho Verde or dry sparkling wine. Content intended for those over 18 years old. Drink responsibly.
This recipe is part of the editorial curation of Empório Portugal, developed from the Portuguese culinary tradition. Like all traditional recipes, it may vary according to the region, family, and cook.
Send it to the Empório Portugal community. Submitted recipes undergo review before any publication.
Submit my recipe