Serve this colorful antipasto with chunks of crusty bread.



For the Seasoning


Instructions Checklist
  • 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.

Reviews (1)

16 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
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!