jglass
New member
Sauteed Black Olives With Tomatoes
I've used dried herds and it's still great. This is nice to serve over grilled chicken. I've also eat it alone. It would also be great on crusty bread and served cold on crackers.
1 cup black olives or kalamata olive
3 medium tomatoes, cored and chopped into 3/4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
2 garlic cloves, peeled and minced
1 tablespoon fresh thyme leave, chopped
ground pepper, to taste
2 tablespoons fresh flat-leaf parsley, chopped
Rinse and drain olives; you can pit them or not, whichever you prefer.
Combine tomatoes and salt in a medium bowl. Set aside.
Heat olive oil in a medium skillet, add garlic, and cook over medium-low heat until just starting to brown, 2 to 5 minutes.
Add olives and thyme. Cook over medium heat, stirring often, 3 to 4 minutes.
Add tomatoes, cook over medium heat until juices thicken a bit and flavors are combined, 5 to 8 minutes.
Season to taste with pepper. Serve this colorful antipasto with chunks of crusty bread.
Just before serving, stir in the parsley.
I've used dried herds and it's still great. This is nice to serve over grilled chicken. I've also eat it alone. It would also be great on crusty bread and served cold on crackers.
1 cup black olives or kalamata olive
3 medium tomatoes, cored and chopped into 3/4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
2 garlic cloves, peeled and minced
1 tablespoon fresh thyme leave, chopped
ground pepper, to taste
2 tablespoons fresh flat-leaf parsley, chopped
Rinse and drain olives; you can pit them or not, whichever you prefer.
Combine tomatoes and salt in a medium bowl. Set aside.
Heat olive oil in a medium skillet, add garlic, and cook over medium-low heat until just starting to brown, 2 to 5 minutes.
Add olives and thyme. Cook over medium heat, stirring often, 3 to 4 minutes.
Add tomatoes, cook over medium heat until juices thicken a bit and flavors are combined, 5 to 8 minutes.
Season to taste with pepper. Serve this colorful antipasto with chunks of crusty bread.
Just before serving, stir in the parsley.
Just last night I made a recipe very similar to this called Olive Tapenade, then today I received a very similar recipe from our beloved Brook and it is funny how close each of these three recipes are!!! The one Brook sent me calls for Lemon Juice, the one I made calls for Basalmic Vinegar, and your uses no acidic ingredient..(except the tomatoes)yet all three are similar. And all three sound delicious. I loved the Tapenade I used it on a roasted Sliced Pork Roast sandwich and it was great!