Use a shallow gratin dish and heat the oil, tomato puree and the seasoning for 5 minutes.
Add the sliced potatoes and cook for further 5 minutes.
Cover the potatoes with boiling water and simmer for 35 minutes.
Add the stoned black olives and cover with layer of breadcrumbs.
Put in moderate oven for 30 minutes, and serve in the dish they were cooked in.