Best 9 Sauteed Black Olives With Tomatoes Recipes

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**Savory Simplicity: A Culinary Journey with Sauteed Black Olives and Tomatoes**

Embark on a tantalizing culinary adventure with our sauteed black olives and tomatoes, a delectable dish that combines the richness of Kalamata olives with the vibrant flavors of juicy tomatoes. Discover a symphony of textures and flavors as the plump olives, bursting with umami, harmonize with the sweet and tangy notes of sun-ripened tomatoes. This versatile dish transcends culinary boundaries, seamlessly transitioning from an elegant appetizer to a delightful side or even a flavorful vegetarian main course. Explore the diverse culinary possibilities that await, including a classic rendition featuring garlic and fresh herbs, a zesty variation enhanced with lemon and capers, and a hearty combination with artichokes and pine nuts. Prepare to tantalize your taste buds with this versatile and delectable dish that promises a truly unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN SAUTéED OLIVES



Italian Sautéed Olives image

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

Provided by Betty Crocker Kitchens

Categories     Snack

Time 15m

Yield 20

Number Of Ingredients 8

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 oz), drained and pitted
1 cup imported Greek green olives (8 oz), drained and pitted
1 cup imported Gaeta olives (8 oz), drained and pitted

Steps:

  • 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.

Nutrition Facts : Calories 50, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

5 INGREDIENT SAUTEED CHICKEN AND BROCCOLI RABE WITH BLACK OLIVES, SUNDRIED TOMATOES AND FETA



5 Ingredient Sauteed Chicken and Broccoli Rabe with Black Olives, Sundried Tomatoes and Feta image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 cup diced oil-packed sun-dried tomatoes, plus 1 tablespoon oil from jar
1 pound boneless skinless chicken breast halves, cut into 2-inch pieces
1 bunch broccoli rabe, chopped
1/2 cup sliced pitted black olives
1/4 cup water
Salt
Freshly ground black pepper
1/3 cup crumbled feta cheese

Steps:

  • Heat the oil from sun-dried tomatoes in a large skillet over medium-high heat. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add tomatoes, broccoli rabe, olives, and 1/4 cup water, season with salt and pepper, cover and cook 3 minutes, until broccoli rabe wilts and chicken is cooked through. Remove from heat, transfer to a serving plate and top with feta cheese. Usually served with capellini pasta or rice.

SAUTEED BLACK OLIVES WITH TOMATOES



Sauteed Black Olives With Tomatoes image

This is from Martha Stewart. I've used dried herds and it's still great. This is nice to serve over grilled chicken. I've also eat it alone. It would also be great on crusty bread and served cold on crackers.

Provided by jrusk

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup black olives or 1 cup kalamata olive
3 medium tomatoes, cored and chopped into 3/4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
2 garlic cloves, peeled and minced
1 tablespoon fresh thyme leave, chopped
ground pepper, to taste
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Rinse and drain olives; you can pit them or not, whichever you prefer. Combine tomatoes and salt in a medium bowl. Set aside.
  • Heat olive oil in a medium skillet, add garlic, and cook over medium-low heat until just starting to brown, 2 to 5 minutes.
  • Add olives and thyme. Cook over medium heat, stirring often, 3 to 4 minutes. Add tomatoes, cook over medium heat until juices thicken a bit and flavors are combined, 5 to 8 minutes. Season to taste with pepper. Serve this colorful antipasto with chunks of crusty bread. Just before serving, stir in the parsley.

Nutrition Facts : Calories 118.4, Fat 10.6, SaturatedFat 1.5, Sodium 880.5, Carbohydrate 6.5, Fiber 2.4, Sugar 2.5, Protein 1.3

SAUTéED SHRIMP WITH CAPERS AND OLIVES



Sautéed Shrimp With Capers and Olives image

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, main course

Time 20m

Number Of Ingredients 6

1/4 cup olive oil
3 sliced garlic cloves
2 tablespoons capers
1/2 cup chopped pitted black olives
1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes
Basil

Steps:

  • Put 1/4 cup olive oil in a large skillet over medium-low heat.
  • Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
  • Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
  • Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

SPICY SAUTEED FISH WITH OLIVES AND CHERRY TOMATOES



Spicy Sauteed Fish with Olives and Cherry Tomatoes image

Provided by Candida Sportiello

Categories     Fish     Garlic     Olive     Tomato     Sauté     Healthy     Bon Appétit     Italy

Yield Makes 4 servings

Number Of Ingredients 7

1/4 cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets
1/2 cup chopped fresh parsley
1/2 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup Kalamata olives or other brine-cured black olives, chopped
6 garlic cloves, minced

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

SPICY MARINATED BLACK OLIVES



Spicy Marinated Black Olives image

ZWT7, Italy. Marinated to piquant perfection, these olives are far from ordinary. To fully develop the flavor of garlic in the recipe, it is best to allow the olives to marinate for at least several days before serving. Olives spiced with chillies make a delicious mezze dish in Syria, Lebanon, Jordan & Turkey. They are often served with cubes of firm salted white cheese that is either drizzled with olive oil or fried such as, Recipe #120978. Haloom cheese is particularly good for this. From http://www.spain-recipes.com.

Provided by UmmBinat

Categories     Lunch/Snacks

Time P2DT10m

Yield 1 cup, 2 serving(s)

Number Of Ingredients 6

1 cup black olives
2 dried red chilies
12 garlic cloves, minced
red wine vinegar, as required
1 dash lemon juice
1 teaspoon dried thyme (used in the Middle Eastern variation)

Steps:

  • Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chilies, garlic, and dried thyme if using lightly shaking the jar to ensure equal distribution. Pour in enough red wine vinegar so that the jar's contents are entirely submerged.
  • Add a dash of lemon juice, seal the jar, and store at room temperature for several days, shaking the jar occasionally.

Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1, Sodium 501.4, Carbohydrate 14.6, Fiber 3.5, Sugar 2.6, Protein 2.6

CHICKEN BREASTS WITH OLIVES AND TOMATOES



Chicken Breasts With Olives and Tomatoes image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Juice of 1 lemon
Salt and freshly ground black pepper
2 1/4 pounds skinless and boneless chicken breasts
1 medium onion, chopped
1 pound canned plum tomatoes, very well drained and chopped
18 Nicoise olives, pitted and coarsely chopped
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried

Steps:

  • In a shallow baking dish combine two tablespoons of the olive oil with half the garlic, the lemon juice and salt and pepper to taste. Add chicken breasts, turning them in the dish so they are coated with the marinade. Arrange them in a single layer in the dish, cover with plastic wrap and allow them to marinate at room temperature for 30 minutes.
  • Preheat oven to 375 degrees.
  • Heat the remaining oil in a skillet. Add onion and remaining garlic and saute until tender but not brown. Add tomatoes and olives and allow to cook about 15 minutes, until the mixture begins to thicken. Stir in half the parsley and the thyme and season to taste with salt and pepper.
  • Spread the tomato mixture over the marinated chicken breasts. Place in oven and bake about 20 minutes, until the chicken is done. Remove from oven and baste to combine juices in bottom of the pan with the tomato mixture on top. Sprinkle with the remaining parsley and serve.

Nutrition Facts : @context http, Calories 411, UnsaturatedFat 18 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 6 grams, Sodium 686 milligrams, Sugar 3 grams, TransFat 0 grams

SAUTEED CHICKEN WITH TOMATOES, OLIVES, AND FETA



Sauteed Chicken with Tomatoes, Olives, and Feta image

Categories     Cheese     Chicken     Dairy     Olive     Poultry     Tomato     Marinate     Sauté     Low Carb     Dinner     Feta     Fall     Summer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

6 skinless boneless chicken breast halves, trimmed, pounded to 1/3-inch thickness
1/2 cup plus 2 tablespoons olive oil
1/3 cup fresh lemon juice
8 teaspoons chopped fresh oregano
2 garlic cloves, pressed
30 pitted Kalamata olives, cut lengthwise into slivers
16 grape tomatoes, stemmed, quartered lengthwise
1/2 cup crumbled feta cheese

Steps:

  • Score top of chicken breasts with sharp knife; place in large glass baking dish. Whisk 1/2 cup oil, lemon juice, 6 teaspoons oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper. Chill 3 tablespoons dressing for tomatoes. Pour remaining dressing over chicken; turn chicken to coat. Cover; refrigerate at least 3 hours and up to 6 hours, turning occasionally.
  • Toss olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side. Transfer to platter; season to taste with salt and pepper. Spoon tomato mixture onto chicken.

SAUTEED BLACK OLIVES WITH TOMATOES



Sauteed Black Olives with Tomatoes image

Serve this colorful antipasto with chunks of crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

1 cup (6 ounces) Nicoise or Kalamata olives
3 medium tomatoes, cored and chopped into 3/4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
2 cloves garlic, peeled and minced
1 tablespoon chopped fresh thyme leaves
Freshly ground pepper, to taste
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Rinse and drain olives; you can pit them or not, whichever you prefer. Combine tomatoes and salt in a medium bowl. Set aside. Heat olive oil in a medium skillet, add garlic, and cook over medium-low heat until just starting to brown, 2 to 5 minutes.
  • Add olives and thyme. Cook over medium heat, stirring often, 3 to 4 minutes. Add tomatoes, cook over medium heat until juices thicken a bit and flavors are combined, 5 to 8 minutes. Season to taste with pepper. Just before serving, stir in the parsley.

Tips for Making Sautéed Black Olives with Tomatoes:

  • Choose ripe, flavorful tomatoes: Roma or cherry tomatoes work well in this dish.
  • Use good-quality olive oil: Extra virgin olive oil will give the dish the best flavor.
  • Don't overcrowd the pan: If you add too many olives and tomatoes to the pan, they won't cook evenly.
  • Cook the olives and tomatoes over medium heat: This will help them to soften without burning.
  • Season the dish to taste: Add salt, pepper, and other spices to taste.
  • Serve the dish immediately: Sautéed black olives with tomatoes are best served hot.

Conclusion:

Sautéed black olives with tomatoes is a simple but delicious dish that can be enjoyed as an appetizer, side dish, or main course. It's a great way to use up leftover tomatoes from your garden, and it's also a healthy and flavorful dish that can be enjoyed by people of all ages.

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