Sauces

Black Olive Sauce

Prep: 10 min
Inactive: 2 hr 10 min
Cook: 13 min
Total: N/A
Servings: 1 1/4 Cups
Black Olive Sauce
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Ingredients

  • 7 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 onion, diced
  • 3 plum tomatoes, peeled, cored, seeded and diced
  • 1/2 cup chopped, pitted oil-cured black olives (about 25 olives)
  • Salt and freshly ground pepper
  • 1 tbsp chopped fresh parsley

    • Directions

    • Heat olive oil in saucepan set over medium heat; sauté onion for 3 to 5 minutes or until translucent. Stir in tomatoes and olives; season with salt and pepper to taste. Reduce heat to medium-low; simmer, covered, for 10 minutes.
    • Remove from heat and stir in parsley. Let stand at room temperature for an hour. Reheat just before serving.

     

    Recipe provided by Chef Mary Ann Esposito

    Categories: SaucesVegetablesSauté / Pan FryItalianExtra VirginSauces

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    Categories

    Sauces

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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