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Italian Sautéed Olives




Source of Recipe


Betty Crocker Appetizers and Desserts






List of 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 ounces), drained and pitted
  
• 1 cup imported Greek green olives (8 ounces), drained and pitted
  
• 1 cup imported Gaeta olives (8 ounces), drained and pitted
  






Instructions



1. Heat oil in 10-inch skillet 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.
   






Final Comments


20 servings (6 olives each).