The olive tree (Olea europaea) is native to the coasts of the Mediterranean and the Caspian Sea. No one knows when man began to actively grow olive trees instead of just collecting the olives, but olive trees has been cultivated in Teleilat Ghassul (modern day Jordan) since the Copper Age. It is however possible the domestication took place even earlier.

INGREDIENTS

• 4 cloves of garlic
• 2 tablespoons of olive oil
• 2 (16 ounce) cans of diced tomatoes
• 1 (2.25 ounce) can of black olives
• 1 cup dry white wine
• 3 ears of fresh corn, kernels cut from cob
• 4 (4 ounce) tilapia fillets

DIRECTIONS

1. Slice the garlic cloves into thin slices.
2. Slice the olives.
3. Heat up the olive oil in a skillet placed over medium heat.
4. Cook the garlic in the oil for 1 minute.
5. Stir in the diced tomatoes and their juice together with olives, corn and ¾ cup of white wine.
6. Wait for the sauce to become hot before you place the tilapia fillets in the pan. Spoon sauce over the fillets and cook for 20-25 minutes until the fillets can be easily flaked with a fork.
7. The remaining ¼ cup of wine can be added if the sauce begins to dry out.