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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

Directions

1. Rinse and drain olives; you can pit them or not, whichever you prefer. Combine tomatoes and salt in a medium bowl. Set aside.
2. Heat olive oil in a medium skillet, add garlic, and cook over medium-low heat until just starting to brown, 2 to 5 minutes.
3. 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.