Reviews (1) Add Rating & Review 16 Ratings 5 star values: 4 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0 Martha Stewart Member Rating: Unrated 05/16/2012 This recipe could not be easier, and it got raves from my dinner guests ! Served it on my antipasto platter and it went well with everything. leftovers were great! I used my leftover roasted veggies ans the the tomatoe olive leftovers with a little feta and made a frittata . It was delicious! this is a keeper!
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Gallery Sauteed Black Olives with Tomatoes Recipe Summary Servings: 4
Ingredients For the Seasoning 1 cup (6 ounces) Nicoise or Kalamata olives 3 medium tomatoes, cored and chopped into 3/4-inch pieces 1 teaspoon salt 2 tablespoons olive oil 2 cloves garlic, peeled and minced 1 tablespoon chopped fresh thyme leaves Freshly ground pepper, to taste 2 tablespoons chopped fresh flat-leaf parsley
Gallery Sauteed Black Olives with Tomatoes
Recipe Summary Servings: 4
Gallery
Sauteed Black Olives with Tomatoes
Sauteed Black Olives with Tomatoes
Sauteed Black Olives with Tomatoes
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 cup (6 ounces) Nicoise or Kalamata olives 3 medium tomatoes, cored and chopped into 3/4-inch pieces 1 teaspoon salt 2 tablespoons olive oil 2 cloves garlic, peeled and minced 1 tablespoon chopped fresh thyme leaves Freshly ground pepper, to taste 2 tablespoons chopped fresh flat-leaf parsley
Directions
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. Just before serving, stir in the parsley.
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 4 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 05/16/2012 This recipe could not be easier, and it got raves from my dinner guests ! Served it on my antipasto platter and it went well with everything. leftovers were great! I used my leftover roasted veggies ans the the tomatoe olive leftovers with a little feta and made a frittata . It was delicious! this is a keeper!
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 4 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
Add Rating & Review
16 Ratings 5 star values: 4 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
16 Ratings 5 star values: 4 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
16 Ratings 5 star values: 4 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
5 star values: 4 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 05/16/2012 This recipe could not be easier, and it got raves from my dinner guests ! Served it on my antipasto platter and it went well with everything. leftovers were great! I used my leftover roasted veggies ans the the tomatoe olive leftovers with a little feta and made a frittata . It was delicious! this is a keeper!Martha Stewart Member
Rating: Unrated 05/16/2012
This recipe could not be easier, and it got raves from my dinner guests ! Served it on my antipasto platter and it went well with everything. leftovers were great! I used my leftover roasted veggies ans the the tomatoe olive leftovers with a little feta and made a frittata . It was delicious! this is a keeper!
Rating: Unrated
All Reviews for Sauteed Black Olives with Tomatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sauteed Black Olives with Tomatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
