Cooked Olive Salad You could also serve it on its own with crackers or bread, or offer it as a relish for grilled chicken or fish. It can be made with black olives as well as with green. 1 pound pitted brine-cured green olives, left whole or coarsely chopped 2 cups chopped tomatoes 1/3 cup olive oil 2 tablespoons minced garlic 1 tablespoon tomato paste 1/2 cup water 3 1/4-inch-thick lemon slices 1 teaspoon paprika 1/2 teaspoon cayenne pepper Bring medium pot of water to boil. Add olives and bring to boil. Drain olives. Combine tomatoes, oil, garlic and tomato paste in heavy small saucepan; bring to boil. Reduce heat to medium-low and simmer 3 minutes. Add water, lemon, paprika, cayenne and olives. Boil until liquid is reduced to sauce consistency, stirring often, about 5 minutes. Transfer to bowl and cool. Chill until cold. (Can be prepared 3 days ahead. Cover and keep refrigerated.) Makes about 3 1/2 cups. From "Bon Appétit" magazine, May 1995 middle eastern recipe index christina m k al-sudairy 69% off bon appétit!