Heat the oil in a medium nonreactive saucepan over high heat. Add the tomatoes, black and green olives, onions and green onions, basil, and garlic and stir-fry for 3 minutes.
Stir in the Creole Seasoning, salt, pepper, and cream and simmer for 2 minutes. Stir in the butter and turn off the heat as soon as it begins to melt. Keep stirring until the butter is thoroughly incorporated.
Yield: about 2 cups