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