Sauteed black olives

Yield: 6 Servings

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

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

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