1. Heat olive oil in a skillet or pan and add minced garlic. Sauté till golden.
   
   
2. Now add drained and washed Del Monte Olives and sauté for 5 mins. Be careful as this is the main ingredient.
   
   
3. Toss in the chopped tomatoes and season with dry thyme, salt and pepper.
   
   
4. Finally, bring the tomatoes and olives together and sauté till the sauce thickens and the tomatoes become soft and mushy.
   
   
5. Take the dish off the heat and garnish with freshly chopped coriander.

Serve this colourful antipasto piping hot with toasted breads.