Ingredients
2
tablespoons olive or vegetable oil
2
tablespoons chopped fresh parsley
1
medium green onion, chopped (1 tablespoon)
1
teaspoon crushed red pepper
2
cloves garlic, finely chopped
1
cup imported Kalamata olives (8 oz), drained and pitted
1
cup imported Greek green olives (8 oz), drained and pitted
1
cup imported Gaeta olives (8 oz), drained and pitted
Preparation
In 10-inch skillet, heat oil over medium heat. Cook parsley, onion, red pepper and garlic in oil about 4 minutes, stirring frequently, until garlic just begins to become golden brown.
Stir in olives. Cover and cook about 5 minutes, stirring occasionally, until olives are tender and skins begin to wrinkle.
