Raito

Red Wine Sauce with Herbs and Olives

Preparation info

  • Makes 3 cups 750 ml Sauce to Serve

    8

    • Difficulty

      Easy

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

The ancient, dark flavors of Provençal sauces such as Tapenade and Raito probably came from the eastern Mediterranean. Raito is served with fried fish, squid, or octopus, and is traditional on Christmas Eve with salt cod. This zestful sauce demands a whole bottle of fruity red wine, possibly a Côtes de Provence, to pick up the herbal notes.