Sauteed Olives
Instructions:
A quick and straightforward sauce, topping, appetizer, or
side dish with loads of flavor. Olives don’t need cooking,
of course, but sautéing them with garlic and herbs adds
layers of flavor that make them memorable.
3 tablespoons extra virgin olive oil
2 cloves garlic, smashed
1 pound olives, preferably a combination of black and
green, rinsed and pitted
2 sprigs fresh rosemary or marjoram or 4 sprigs fresh
thyme
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
MAKES: 4 servings
TIME: 10 minutes
- Put the oil in a deep skillet over medium heat. When hot, add the garlic and cook for a minute, then add the olives and herbs; cook, stirring occasionally, for 4 or 5 minutes.
- Sprinkle with the vinegar and pepper; taste and add salt if necessary. Serve hot, warm, or at room temperature.
- Sauteed Tomatoes with Olives.
- Just after adding the garlic, add 3 cups chopped tomato (canned is fine; drain first). Cook, stirring occasionally, until the tomato breaks up and the mixture comes together and thickens, about 10 minutes.
- Add the remaining ingredients and cook for another few minutes.
- Sauteed Olives with Croutons.
- Add 2 cups diced day-old bread and another tablespoon olive oil. Add the bread to the pan along with the garlic and cook, stirring often, until the bread browns and crisps, about 5 minutes.