Fried Olives with Tomato & rosemary

Soak the olives overnight, or at least 12 hours, in plenty cold water.

Rinse them with clean running water.

Strain the olives and place them on a kitchen towel, to absorb the water and dry them completely.

In a large and deep frying pan, heat the olive oil and sauté the olives for 4-5 minutes on high temperature.

Dissolve the tomato paste in 1/2 cup of warm water and empty it in the frying pan.

Stir and sprinkle with the rosemary, the pepper and simmer for another 3-4 minutes. Serve the frying olives hot or slightly warm.