1/2 Photos of Sauteed Black Olives With Tomatoes
This is from Martha Stewart. 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.
My Private Note
Units: US | Metric
- 1Rinse and drain olives; you can pit them or not, whichever you prefer. Combine tomatoes and salt in a medium bowl. Set aside.
- 2Heat olive oil in a medium skillet, add garlic, and cook over medium-low heat until just starting to brown, 2 to 5 minutes.
- 3Add 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.
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for Sauteed Black Olives With Tomatoes
Serving Size: 1 (137 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 118.4
- Calories from Fat 95
- Total Fat 10.5 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 880.4 mg
- Total Carbohydrate 6.4 g
- Dietary Fiber 2.3 g
- Sugars 2.4 g
- Protein 1.2 g