Sauteed black olives

6 Servings

Ingredients

Quantity Ingredient
4 Cloves garlic, peeled
¼ cup Extra-virgin olive oil
2 Plum tomatoes, coarsely chopped
1 pounds Small black, brine-cured olives
1 tablespoon Fresh rosemary, chopped
¼ teaspoon Chili pepper flakes
Freshly ground black pepper, to taste
1 tablespoon Flat-leaf parsley, minced

Directions

Over medium heat, saute the garlic in the oil until it starts to soften.

Add the tomatoes and cook briefly, about 3 minutes. Add the olives, rosemary, pepper flakes, salt and pepper. Lower the heat and simmer for 15 minutes, basting the olives with the tomato sauce. Garnish with parsley.

Serve immediately. Yield: 6 appetizer servings.

Recipe by: NY Times (7-6-97) Molly O'Neill Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rainbow225@... on Jul 7, 1997

Related recipes