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Sauteed Black Olives with Tomatoes

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Serve this colorful antipasto with chunks of crusty bread.

Source: Martha Stewart Living, October 1997
Servings

Ingredients

For the Seasoning

Directions

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  • bermudagirl3
    16 MAY, 2012
    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!
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