Recipe - Sauteed Black Olives

4 Cloves garlic, peeled
One fourth cup Extravirgin olive oil
2 Plum tomatoes, coarsely
chopped
1 pound Small black, brinecured
olives
1 tablespoon Fresh rosemary, chopped
One fourth teaspoon Chili pepper flakes
Freshly ground black pepper,
to taste
1 tablespoon Flatleaf parsley, minced

Over medium heat, saute the garlic in the oil until it starts to soften.
Add the tomatoes and cook briefly, about 3 minutes. Add the olives,
rosemary, pepper flakes, salt and pepper. Lower the heat and simmer for 15
minutes, basting the olives with the tomato sauce. Garnish with parsley.
Serve immediately. Yield: 6 appetizer servings.

Recipe by: NY Times (7697) Molly O'Neill Posted to TNT Prodigy's
Recipe Exchange Newsletter by Rainbow225@aol.com on Jul 7, 1997