Sauteed Black Olives With Tomatoes - cooking recipe

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

Preparation

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.