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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In a medium skillet, toast the sesame seeds over moderate heat, stirring frequently, until golden, about 1 1/2 minutes. Transfer to a plate.
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.
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