Prep 5 mins
Cook 15 mins
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.
- 1 cup black olives or 1 cup kalamata olive
- 3 medium tomatoes, cored and chopped into 3/4-inch pieces
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 garlic cloves, peeled and minced
- 1 tablespoon fresh thyme leave, chopped
- ground pepper, to taste
- 2 tablespoons fresh flat-leaf parsley, chopped
- 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. Serve this colorful antipasto with chunks of crusty bread. Just before serving, stir in the parsley.
This is a lovely appetizer. I must confess that I used canned diced tomatoes and dried herbs. It was still delicious! I served it with toasted pieces of bread. Thanks for the wonderful recipe.
OMG!! This was so delicious! I made this using 3 seeded medium on-the-vine tomatoes and kalamata olives. The garlic-tomatoes-thyme combination gave it a very Spanish flavor; if this was made with Spanish olives instead of Greek (and ideally, with Spanish olive oil), it would taste unquestionably Spanish. I'm sure I'll try it that way some time, too. My DH loved it so much that he'd finished his before I even got to take my first bite! Really delicious. I served it warm with warm whole wheat baguette; I'm sure it'd be fine at room temp, but I wouldn't serve it chilled. Thanks so much for posting, jrusk! Made for Fall '08 PAC.