Italian Sautéed Olives

Ready in 15 minutes, spicy and salty olives are a hard-to-resist snack at any gathering. MORE+ LESS-

By Betty Crocker Kitchens

January 21, 2010

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

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1

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.
2

Stir in olives. Cover and cook about 5 minutes, stirring occasionally, until olives are tender and skins begin to wrinkle.