Warm Olives with Sesame Seeds and Oregano

At Oleana, Ana Sortun uses za'atar--a type of dried summer savory--instead of the fresh oregano she offers as a substitute here.

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  • Servings: 8
KEY: Cocktail Party, Game Day, Graduation Party, Holiday Open House, New Year's Eve, Middle Eastern, Appetizers/starters, Fast, Healthy, Make Ahead, Vegetarian, Snack

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Ingredients

  • 1 tablespoon sesame seeds
  • 2 tablespoons extra-virgin olive oil
  • 3/4 pound Niçoise olives or other full-flavored brine-cured black olives, rinsed and dried
  • 1 tablespoon finely chopped oregano

How to make this recipe

  1. In a medium skillet, toast the sesame seeds over moderate heat, stirring frequently, until golden, about 1 1/2 minutes. Transfer to a plate.
  2. Heat the olive oil in the skillet. Add the olives and oregano and cook over low heat, stirring, just until heated through. Stir in the sesame seeds, transfer to a bowl and serve.
Contributed By Photo © Maura McEvoy Published August 2002

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