Preparation

• Wash the meat and drain.
• Place the olives in a pan, cover with water and bring to a boil.
• When boiling, lower the heat and leave for 2-3 minutes.
• Then remove the olives and drain.
• Heat the oil in a pan and fry the meat until golden.
• Add the garlic and fry for 1-2 minutes. Add the wine.
• Season with salt and pepper.
• Add 150ml hot water and the olives.
• Cover and cook over low heat for approximately 40 minutes.
• Serve with steamed rice.