Broccoli with Olives

• 4 bunches broccoli (about 3 pounds), cut into medium florets
• 1/2 cup extra-virgin olive oil
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground pepper
• 1 cup pitted and slivered kalamata olives

1. Prepare an ice-water bath; set aside.
2. Put the broccoli in a steamer basket over boiling water, cover, and steam until just tender, about 7 minutes.
3. Briefly plunge into the ice-water bath.
4. Drain; pat dry.
5. Heat 1/4 cup oil in a wide saute pan over medium heat.
6. Add half of the broccoli, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, until golden brown, about 5 minutes.
7. Stir in half of the olives.
8. Cook until heated through.
9. Transfer to a serving dish; cover.
10. Repeat with the remaining oil, broccoli, salt, pepper, and olives.
11. Combine batches.
12. Serve immediately.

broccoli, extravirgin olive oil, coarse salt, freshly ground pepper, olives

Taken from www.epicurious.com/recipes/food/views/broccoli-with-olives-392746 (may not work)