Food & Cooking Recipes Appetizers Finger Food Recipes Sauteed Black Olives with Tomatoes 3.7 (16) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Serve this colorful antipasto with chunks of crusty bread. Ingredients For the Seasoning 1 cup (6 ounces) Nicoise or Kalamata olives 3 medium tomatoes, cored and chopped into ¾-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. Rate it Print