Panfried Greek Olives with Oregano and Garlic

1/4 cup olive oil
1/2 pound wrinkled black Greek olives (throumbes)
1 garlic clove, minced
1 teaspoon dried Greek oregano
2 tablespoons red wine vinegar
1 Belgine endive or radicchio, cut into 1/4-inch strips
2 small hard-boiled eggs, peeled and quartered
3 radishes, sliced into 1/8-inch rounds
salt to taste


Heat oil in skillet. Saute olives over medium high heat for 3 minutes. Add onion and saute about 7 minutes. Add garlic, reduce heat, and continue cooking until onion is very soft and lightly browned. Mix in 1/2 teaspoon of oregano and the vinegar. As soon as vinegar sizzles, remove from heat.

Remove fried olives and onion with slotted spoon and reserve pan liquids. Place the olive and onion mixture in a bowl and garnish with remaining ingredients. Pour pan juices over and season with salt and remaining oregano.
Meze.