Fried Olives with Tomato & rosemary
A delicious recipe using some of the most classic Mediterranean ingredients.
2 cups olives
1/2 tbs tomato paste
1 tbs rosemary
1/2 tsp freshly ground pepper
1 cup olive oil
Soak the olives overnight, or at least 12 hours, in plenty cold water.
Rinse them with clean running water.
Strain the olives and place them on a kitchen towel, to absorb the water and dry them completely.
In a large and deep frying pan, heat the olive oil and sauté the olives for 4-5 minutes on high temperature.
Dissolve the tomato paste in 1/2 cup of warm water and empty it in the frying pan.
Stir and sprinkle with the rosemary, the pepper and simmer for another 3-4 minutes. Serve the frying olives hot or slightly warm.