An unusual preparation, though you might not think so if it included meat. I like it best with a combination of medium-sized black olives, like Kalamatas, and large green ones, particularly the type that come from Sicily, but any combination will do. A great side dish, especially with sautéed chicken, useful too as a topping for Crostini (page 41) or—thinned if necessary—as a pasta sauce. If the olives are very, very salty—only an occasional problem—parboil them in water to cover for a few minutes before starting.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the oil in a skillet over medium heat; a minute later, add the onions. Cook, stirring, until quite soft, 10 to 15 minutes. Add the olives and cook, stirring occasionally, for a minute, then add the tomatoes and plenty of black pepper. If you’re using thyme or oregano, add it now.
Step 2
Cook, stirring occasionally, until the mixture is saucy and the olives quite tender, about 30 minutes; add the vinegar, then taste and adjust the seasoning (you might need a little salt, but it’s unlikely). Stir in the basil and serve or cover and refrigerate for up to a couple of days.
