You could also serve it on its own with crackers or bread, or offer it as a relish for grilled chicken or fish. It can be made with black olives as well as with green.
Recipe information
Yield
Makes about 3 1/2 cups
Ingredients
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
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Preparation
Step 1
Bring medium pot of water to boil. Add olives and bring to boil. Drain olives.
Step 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.)