Warm Olives with Sesame Seeds and Oregano

At Oleana, Ana Sortun uses za’atar—a type of dried summer savory—instead of the fresh oregano she offers as a substitute here.

1 tablespoon sesame seeds
2 tablespoons extra-virgin olive oil
3/4 pound Niçoise olives or other full-flavored brine-cured black olives, rinsed and dried
1 tablespoon finely chopped oregano
  1. In a medium skillet, toast the sesame seeds over moderate heat, stirring frequently, until golden, about 1½ minutes. Transfer to a plate.
  2. Heat the olive oil in the skillet. Add the olives and oregano and cook over low heat, stirring, just until heated through. Stir in the sesame seeds, transfer to a bowl and serve.

Serves 8.

Recipe by Ana Sortun, Food & Wine magazine, August 2002
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