4 Kalamata or other brine-cured black olives, pitted and chopped
1 tablespoon softened unsalted butter
lemon juice to taste
Directions
In a saucepan of boiling salted water boil the green beans with the orégano for 5 minutes, or until they are crisp-tender. Drain the beans, transfer them to a bowl, and toss them with the olives, the butter, the lemon juice, and salt and pepper to taste.
