No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sauteed Black Olives with Tomatoes

  • servings: 4

advertisement

advertisement

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

Cook's Note

Serve this colorful antipasto with chunks of crusty bread.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Martha Stewart Living, October 1997

advertisement

advertisement

Reviews (1)

  • 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!