Black Olive Sauce
- 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
Cooking Method: Sauté / Pan Fry
World Cuisine: Italian
Product: Extra Virgin