Broccoli with Black Olives

Try this unusual way of serving broccoli -with black olives and garlic and Par-mesan cheese. Green olives may be used

instead of black, but the colour of the dish will not be as interesting.


½ lb. broccoli

10 fl. oz. water

2 teaspoons salt

3 tablespoons olive oil

1 garlic clove, finely chopped

6 grindings black pepper

2 oz. stoned black olives, halved

4 tablespoons grated Parmesan


Wash the broccoli, remove the leaves and break the flowerets into fairly large bunches.

In a large saucepan, bring the water to the boil. Add

1 teaspoon of salt and the broccoli. Cover the pan and cook the broccoli for 10 minutes over moderately high heat. Drain the broccoli. Reserve the water in which it was cooked.

Heat the oil in a large frying-pan. Add the garlic and fry over low heat for 5 minutes. Add the broccoli and season with the remaining salt and the pepper. Cook the broccoli for 10 minutes, stirring frequently. Add some of the water in which the broccoli was cooked if the pan gets too dry.

Add the olives to the pan and cook for another 2 minutes. Turn the broccoli and olives into a warmed serving dish.

Sprinkle with Parmesan cheese and serve at once.