cooked olive salad

You could also serve it on its own with crackers or bread, or offer it as a relish for grilled chicken or fish. It can be made with black olives as well as with green.

1 pound pitted brine-cured green olives, left whole or coarsely chopped
2 cups chopped tomatoes
1/3 cup olive oil
2 tablespoons minced garlic
1 tablespoon tomato paste
1/2 cup water
3 1/4-inch-thick lemon slices
1 teaspoon paprika
1/2 teaspoon cayenne pepper

Bring medium pot of water to boil. Add olives and bring to boil. Drain olives.

Combine tomatoes, oil, garlic and tomato paste in heavy small saucepan; bring to boil. Reduce heat to medium-low and simmer 3 minutes. Add water, lemon, paprika, cayenne and olives. Boil until liquid is reduced to sauce consistency, stirring often, about 5 minutes. Transfer to bowl and cool. Chill until cold. (Can be prepared 3 days ahead. Cover and keep refrigerated.)

Makes about 3 1/2 cups.

From “Bon App├ętit” magazine, May 1995