Braised Olives with Tomatoes

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 or—thinned if necessary—as a pasta sauce.

If the olives are very, very salty—only an occasional problem—par