Cooked Olive Salad Recipe

  • 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
  1. Bring medium pot of water to boil. Add olives and bring to boil. Drain olives.
  2. 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.)