Sauteed Black and Green Olives: Olive Neri e Verdi Recipe

Name: Sauteed Black and Green Olives: Olive Neri e Verdi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 2 cloves garlic, chopped; 1/2 pound small black brine-cured olives, like gaeta, drained and rinsed; 1/2 pound small green brine-cured olives, like arbequina, drained and rinsed; 1 cup Basic Tomato Sauce, recipe follows; 1/4 cup extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 4 garlic cloves, peeled and thinly sliced; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 1/2 medium carrot, finely shredded; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt

Servings: persons

1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
1/2 pound small black brine-cured olives, like gaeta, drained and rinsed
1/2 pound small green brine-cured olives, like arbequina, drained and rinsed
1 cup Basic Tomato Sauce, recipe follows
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

1
In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat and add the garlic.
2
Cook over high heat until golden, about 2 minutes, then add the olives, and cook for 3 minutes, until softened.
3
Add the tomato sauce, then lower the heat, and simmer for 15 to 20 minutes, occasionally basting with the tomato sauce.
4
In a 3-quart saucepan, heat the olive oil over medium heat.
5
Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
6
Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
7
Add the tomatoes and juice and bring to a boil, stirring often.
8
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
9
Season with salt and serve.
10
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 2 cloves garlic, chopped, 1/2 pound small black brine-cured olives, like gaeta, drained and rinsed, 1/2 pound small green brine-cured olives, like arbequina, drained and rinsed, and more.

Yes, Sauteed Black and Green Olives: Olive Neri e Verdi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Black and Green Olives: Olive Neri e Verdi

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