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| Mediterranean Cooked Olives |
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| Wash olives under running water for 30 seconds. Combine all ingredients in a pot. Stir well and place on lowest flame possible. Cover and cook until the sauce is not runny at all and very thick. NOTES; Be extra careful not to burn. This is great for sandwiches ( olives can be chopped before cooking, too. ) or as a spicy addition to meals. An absolute MUST HAVE for Middle-Eastern meals. This is the modern version. The original version is made with olives that were only soaked in water for weeks, not pickled. I make those, too. The taste is different, of course. The original version has a slight bitterness to it, which I prefer. If making the original version, add 1 1/2 t crushed garlic to this recipe, but boil the olives four times, changing the water each time before using them in the recipe. All olives should be pitted for this recipe. |
| 2 C crushed tomatoes ( canned or fresh ) 2 C water 1 C pitted olives ( canned ) 1 hot pepper ( chopped fine ) 1/2 t paprika 1 t chili flakes 1/8 t black pepper 5 T olive oil |