When you slowly simmer good olives into a stew, they infuse the stew with a saltiness that is more complex than simple salt. This dish is simple, delicious, and possibly addictive. My vegetarian cooking group put together a huge Greek meal last night, and ate a long extended table in the backyard. These Greek Potatoes Stewed with Kalamata Olives were one of the favorite dishes. The serving dish was practically licked clean.
The recipe comes from Diane Kochilas’ cookbook The Greek Vegetarian, which has become one of my most favorite and beat-up cookbooks. Kochilas says that this dish is inspired by a classic dish from Zakintohos. I’ve made this stew a few times over the years, and I plan to make it several times over the summer before I move to China, since olives will be harder to find there!
Ingredients
- 2 1/2 pounds medium-sized potatoes
- 1/3 cup olive oil
- 2 garlic cloves
- 1 1/2 cups Kalamata olives
- 2-3 cups canned plum tomatoes, with their juices
- 1 teaspoon dried oregano
- salt and freshly ground black pepper to taste
