| This recipe is liked by 1 person(s). |
Italian Sauteed Olives
Nb persons: 20
Yield: 6 olive
Preparation time:
Total time:
Source: Betty Crocker Holiday Recipe Collection magazine 2008
| 2 Tb. | olive oil |
| 2 Tb. | chopped fresh parsley |
| 1 medium | green onion, chopped |
| 1 tsp. | crushed red pepper flakes |
| 2 | cloves garlic, finely chopped |
| 1 c. | kalamata olives, drained, pitted |
| 1 c. | Greek olives, drained, pitted |
| 1 c. | Gaeta olive , drained, pitted |
In a 10" skillet, heat oil over medium heat. Add parsley, onion, pepper flakes, and garlic; cook about 4 minutes, stirring frequently, until garlic just begins to become golden brown. Stir in olives. Cover; cook about 5 minutes, stirring occasionally, until olives are tender and skins begin to wrinkle.
Substitute any combination of imported olives for this recipe.
Special Touch: Pair the olives with a sliced baguette loaf and wedges of cheese like Asiago, Parmesan, manchego, Gouda, blue and Brie.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.