2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh parsley
1 tablespoon green onion, chopped
1 teaspoon crushed red pepper
2 cloves garlic, finely chopped
1 cup Kalamata olives, drained and pitted
1 cup Greek green olives, drained and pitted
1 cup Gaeta olives, drained and pitted
In 10 inch skillet, heat oil over medium heat. Cook parsley, onion, red pepper adn garlic inoil 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.
20 servings (6 olives each)
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