Cooked olive salad

Yield: 3 cups

Measure 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 \N Lemon slices 1/4\" thick
1 teaspoon Paprika
½ teaspoon Cayenne pepper

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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