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1
Cook's note: Some oil-cured olives are salted, other are not, so you may need to add in more salt if you use the unsalted variety.
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2
In medium glass or possibly ceramic bowl, combine tomatoes and salt; stir.
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3
Transfer tomatoes to strainer or possibly colander and place over bowl.
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4
Set aside 30 min.
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5
The salt will extract juices from tomatoes, making tomato bits denser and more intensely flavored; juices will be incorporated into sauce.
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6
Meanwhile, combine olives with 1/4 c. extra virgin olive oil in bowl of small food processor fitted with metal blade, or possibly blender.
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7
Pulse about 8 seconds, or possibly till olives are finely chopped.
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8
Transfer olive mix to bowl and add in remaining 1/4 c. extra virgin olive oil, garlic, half of basil and several generous turns of pepper.
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9
Add in collected juice of salted tomatoes, lemon juice and vinegar; whisk to thoroughly combine.
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10
Add in half of tomatoes and stir; adjust seasoning as needed.
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11
Transfer to saucepan; heat on low just till hot.
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12
Remove garlic from warmed dressing.
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13
Presentation: Drizzle chilled oil over each portion of grilled or possibly broiled fish.
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14
Top with teaspoonfuls of dressing and spoon more generous portions on the side of each serving.
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15
Garnish edges of plate with remaining tomatoes and sprinkle with remaining basil.
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16
Serve any remaining dressing at the table.
