Sauteed Black Olives with Tomatoes
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Martha Stewart Living, October 1997
- Yield Serves 4
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Ingredients
For the Seasoning
- 1 cup (6 ounces) Nicoise or Kalamata olives
- 3 medium tomatoes, cored and chopped into 3/4-inch pieces
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and minced
- 1 tablespoon chopped fresh thyme leaves
- Freshly ground pepper, to taste
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
- Rinse and drain olives; you can pit them or not, whichever you prefer. Combine tomatoes and salt in a medium bowl. Set aside. Heat olive oil in a medium skillet, add garlic, and cook over medium-low heat until just starting to brown, 2 to 5 minutes.
- Add olives and thyme. Cook over medium heat, stirring often, 3 to 4 minutes. Add tomatoes, cook over medium heat until juices thicken a bit and flavors are combined, 5 to 8 minutes. Season to taste with pepper. Just before serving, stir in the parsley.
Cook's Note
Serve this colorful antipasto with chunks of crusty bread.
This recipe could not be easier, and it got raves from my dinner guests ! Served it on my antipasto platter and it went well with everything. leftovers were great! I used my leftover roasted veggies ans the the tomatoe olive leftovers with a little feta and made a frittata . It was delicious! this is a keeper!