Potato and Green Olive Stew

Name: Potato and Green Olive Stew (Ragout d’olives Verts)
Yield: Serves 6
Ingredients: 1 bay leaf; 1 teaspoon sweet paprika; 2 ½ pounds new potatoes, peeled and sliced; 1 large onion, finely chopped; 3 tablespoons peanut oil; 2 cups (½ pound) algerian spiced green olives; 1 teaspoon freshly ground black pepper; pinch cayenne pepper (optional)

Ragout d’olives Verts

Preparation info

Serves
6

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Leone Jaffin’s Aunt Olga made this dish quite often for the family. It uses the marinated olives, which are also a fine staple to have on hand for hors d’oeuvres.

Ingredients

3 tablespoons peanut oil
1 large onion, finely chopped
2 ½ pounds

Main course
Starter
Mediterranean
Vegan

Method

In a large sauté pan or skillet, heat the oil over medium heat and sauté the onion for about 5 minutes. Add the sliced potatoes, paprika, bay leaf, and cayenne, if using. Sprinkle generously with pepper, but don’t add any salt as the olives are salty enough. Cover the potatoes halfway with water and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Add the olives and coo