Cooked Olive Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 1/2 cups
- 1 teaspoon paprika
- 1/2 cup water
- 1/3 cup olive oil
- 1/2 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 2 tablespoons minced garlic
- 2 cups chopped tomatoes
- Carbohydrate 7 g(2%)
- Fat 18 g(28%)
- Fiber 3 g(13%)
- Protein 1 g(3%)
- Saturated Fat 2 g(12%)
- Sodium 902 mg(38%)
- Calories 181
Preparation Bring medium pot of water to boil. Add olives and bring to boil. Drain olives. 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.)
Preparation Bring medium pot of water to boil. Add olives and bring to boil. Drain olives. 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.)
