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Italian Sautéed Olives
tablespoons olive or vegetable oil
tablespoons chopped fresh parsley
medium green onion, chopped (1 tablespoon)
teaspoon crushed red pepper
cloves garlic, finely chopped
cup imported Kalamata olives (8 oz), drained and pitted
cup imported Greek green olives (8 oz), drained and pitted
cup imported Gaeta olives (8 oz), drained and pitted
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.
You can use any combination of imported olives that you like for this recipe.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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