Heat the olive oil in a large sauté pan over medium heat. Add the shallots and sauté, stirring occasionally, until almost tender, about 3–4 minutes.
Add the green beans and ¼ cup water. Cover and cook for 3 minutes. Remove the lid and cook for 2 minutes, or until the water mostly evaporates.
Add the tomatoes, oregano, and salt. Stir and cook for another 2 minutes, or until the green beans are tender.
Remove from the heat and stir in the olives. Top with parmesan and serve.
If you don't have a lid large enough to fit your sauté pan, use a piece of aluminum foil instead. No need to curl it around the edges, just place a large flat sheet of foil on top and it'll do the trick. You can substitute two (14.5 oz) cans of green beans for the fresh green beans, if you'd like. Drain the green beans and add them along with the tomatoes. Since they are canned, they don't require cooking like fresh green beans do. They just need to be warmed up! You can also substitute ½ of a large yellow onion in place of the shallots.