Cooked olive salad
3 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Brine cured green or black olives, pitted & chopped |
| 2 | cups | Tomatoes, chopped |
| ⅓ | cup | Olive oil |
| 2 | tablespoons | Garlic, minced |
| 1 | tablespoon | Tomato paste |
| ½ | cup | Water |
| 3 | Lemon slices 1/4\" thick | |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Cayenne pepper |
Directions
Bring a medium pot of water to boil, add olives and return to boil for 1 minute. Drain the olives. Combine the tomatoes, oil, garlic and tomato paste in a small sauce pan; bring to boil. Reduce heat to med-low and simmer for 3 minutes.
Add water, lemon slices, paprika, cayenne, and the olives. Bring to boil and reduce to sauce consistency, about 5 minutes. Transfer to bowl and cool, serve chilled or room temperature.
Use as a condiment or spread on crackers or bread. Makes a nice relish with chicken or fish.
From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Type by Bob 8-{)
Submitted By ROBERT WHITE On 05-24-95
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