Black Olive Sauce

Prep Time: 10 min

Inactive Time: 2 hr 10 min

Cook Time: 13 min

Total Time: 2 hr 25 min

Servings: 1 1/4 Cups


  • 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


    • 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