Olive with Tomato Calories

To make olive with tomato, combine chopped tomatoes with pitted olives and, if you like, a little olive oil and herbs. Remove some of the tomato seeds for a less watery mixture, and combine shortly before serving.

Both black and green olives work well in olive with tomato. Pitted olives are easier to eat, while a milder olive lets the fresh tomato flavor stand out; taste brined olives before adding any extra salt.

Serve olive with tomato as a mezze or side with crusty bread, grilled vegetables, eggs, or a selection of cheeses. Keep it chilled until serving, and bring it to the table in a small dish so the tomatoes do not release too much liquid.

Freshly made olive with tomato keeps in a covered container in the refrigerator for about two to three days. The tomatoes soften and release liquid over time, so it tastes best soon after preparation.

You can freeze olive with tomato, but thawed tomatoes tend to become soft and watery. If you do freeze it, use a small airtight portion and thaw it in the refrigerator; fresh preparation gives a better texture.

Rinsing olives before making olive with tomato can reduce some of the brine on their surface and soften an especially salty taste. Wash and dry the tomatoes too, so extra water does not dilute the mixture.

Yes, olive with tomato can be added to pasta, grain bowls, or roasted vegetables. Stir it in near the end of cooking rather than simmering it for a long time, which can make the tomatoes mushy.

Olive with tomato can be a flavorful way to add olives and tomatoes to a meal; the combination provides fiber and vitamin C, as well as fats from olives. Brined olives can be salty, so taste the mixture before adding salt.

Yes, olive with tomato works as a pizza topping, especially with herbs and vegetables. Drain excess liquid first and add the mixture sparingly, since wet tomato can make the crust soggy.