Sauted Black Olives
Yield: Six appetizer servings.
4 garlic cloves, peeled butwhole
1/4 cup extra-virgin olive oil
2 plum tomatoes, coarsely chopped
1 pound small black, brine-cured olives like Gaeta
1 tablespoon fresh rosemary, chopped, or 2 teaspoons dried
1/4 teaspoon chili pepper flakes
1/8 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon minced flat-leaf parsley
Over medium heat, saut6 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.