When you slowly simmer good olives into a stew, they infuse the stew with a saltiness that is more complex than simple salt.
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
