Sautéed Black Olives with Tomatoes

By commercecook

Ingredients

• 1 cup (6 ounces) Kalamata olives
• 3 medium tomatoes, cored and chopped into 3/4 inch pieces
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 cloves garlic, peeled and minced
• Freshly ground pepper
• 2 tablespoons chopped fresh flat-leafed parsley

Preparation

Step 1

Rinse and drain olives (I buy them pitted). 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. Cook over medium heat, stirring often until juices thicken a bit and flavors are combined, 5 to 8 minutes. Just before serving, stir in parsley.