Recipe for Cooked Olive Salad


1 lb brine cured green or black olives,; pitted & chopped
2 cup tomatoes, chopped
1/3 cup olive oil
2 tablespoon garlic, minced
1 tablespoon tomato paste
1/2 cup water
3 lemon slices 1/4 thick
1 teaspoon paprika
1/2 teaspoon cayenne pepper


Bring a medium pot of water to boil, add olives and return to boil for 1 minute. Drain the olives.

Combine the tomatoes, oil, garlic and tomato paste in a small sauce pan; bring to boil. Reduce heat to med-low and simmer for 3 minutes. Add water, lemon slices, paprika, cayenne, and the olives. Bring to boil and reduce to sauce consistency, about 5 minutes. Transfer to bowl and cool, serve chilled or room temperature.

Use as a condiment or spread on crackers or bread. Makes a nice relish with chicken or fish.

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