Braised Olives with Tomatoes
An unusual preparation, though you might not think so if it included meat. I like it best with a combination of medium-sized black olives, like Kalamatas, and large green ones, particularly the type that come from Sicily, but any combination will do. A great side dish, especially with sautéed chicken, useful too as a topping for Crostini.
- 2 tablespoons extra virgin olive oil
- 2 large onions, thinly sliced
- 1 pound olives, preferably a combination of black and green, rinsed, and pitted if you have time
- 3 cups chopped tomatoes (canned are fine)
- Salt and black pepper to taste
- Several fresh thyme sprigs, or 1 tablespoon fresh oregano leaves or 1 teaspoon dried, or about ¼ cup coarsely chopped fresh basil leaves
- 1 tablespoon balsamic or sherry vinegar or fresh lemon juice
Instructions:
1. Put the oil in a skillet over medium heat; a minute
- Put the oil in a skillet over medium heat; a minute later, add the onions. Cook, stirring, until quite soft, 10 to 15 minutes. Add the olives and cook, stirring occasionally, for a minute, then add the tomatoes and plenty of black pepper. If you're using thyme or oregano, add it now.
- Cook, stirring occasionally, until the mixture is saucy and the olives quite tender, about 30 minutes; add the vinegar, then taste and adjust the seasoning (you might need a little salt, but it's unlikely). Stir in the basil and serve or cover and refrigerate for up to a couple of days.