An unusual preparation, though you might not think so if it included meat. I like it best with a combination of medium-sized black olives, like Kalamatas, and large green ones, particularly the type that come from Sicily, but any combination will do. A great side dish, especially with sautéed chicken, useful too as a topping for Crostini (page 41) or—thinned if necessary—as a pasta sauce. If the olives are very, very salty—only an occasional problem—parboil them in water to cover for a few minutes before starting.

　　

Ingredients

makes 4 servings

　　2 tablespoons extra virgin olive oil

　　2 large onions, thinly sliced

　　1 pound olives, preferably a combination of black and green, rinsed, and pitted if you have time

　　3 cups chopped tomatoes (canned are fine)

　　Salt and black pepper to taste

　　Several fresh thyme sprigs, or 1 tablespoon fresh oregano leaves or 1 teaspoon dried, or about 1/4 cup coarsely chopped fresh basil leaves

　　1 tablespoon balsamic or sherry vinegar or fresh lemon juice

　　

Step 1

Put the oil in a skillet over medium heat; a minute later, add the onions. Cook, stirring, until quite soft, 10 to 15 minutes. Add the olives and cook, stirring occasionally, for a minute, then add the tomatoes and plenty of black pepper. If you’re using thyme or oregano, add it now.

　　

Step 2

Cook, stirring occasionally, until the mixture is saucy and the olives quite tender, about 30 minutes; add the vinegar, then taste and adjust the seasoning (you might need a little salt, but it’s unlikely). Stir in the basil and serve or cover and refrigerate for up to a couple of days.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.