ITALIAN SAUTÉED OLIVES

2 TBSP. OLIVE OR VEGETABLE OIL

2 TBSP. FRESH PARSLEY

1 MEDIUM GREEN ONION, CHOPPED

1 TSP. CRUSHED RED PEPPER

2 CLOVES GARLIC, FINELY CHOPPED

1 C. IMPORTED KALAMATA OLIVES, DRAINED AND PITTED

1 C. IMPORTED GREEK GREEN OLIVES, DRAINED AND PITTED

1 C. IMPORTED GAETA OLIVES, DRAINED AND PITTED

DIRECTIONS:

HEAT OIL IN 10 INCH SKILLET 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.

YIELD: 20 SERVINGS (6 EACH)