Greek Potatoes Stewed with Kalamata Olives
When you slowly simmer good olives into a stew, they infuse the stew with a saltiness that is more complex than simple salt.
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Colander
- Grater
- Wooden spoon
- Measuring cup
- Measuring spoon
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
- freshly ground black pepper
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