Raito

Name: Raito (Red Wine Sauce with Herbs and Olives)
Yield: Makes 3 cups/750 ml Sauce to Serve 8
Cuisine: France
Ingredients: ¼ cup/60 ml. olive oil; 2 whole cloves; 2 onions; 3 tablespoons/35 g capers, rinsed and drained; ⅓ cup/65 g salted (dry-cured) black olives, pitted; ⅓ cup/65 g salted (dry-cured) black olives, pitted; salt and pepper; 3 or 4 sprigs fresh thyme, rosemary, and parsley; 3 or 4 sprigs fresh thyme, rosemary, and parsley; 3 or 4 sprigs fresh thyme, rosemary, and parsley; 3 garlic cloves; ¼ cup/30 g walnut pieces, chopped; 1 teaspoon fennel seeds; salt and pepper; 1 tablespoon/7 g flour; 1 bottle (750 ml) hearty red wine; 2 cups/500 ml. boiling water; 1 pound/450 g tomatoes, peeled, seeded, and chopped

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.

Ingredients

Europe
France
Sauce
Mediterranean
Vegan
Christmas

Ingredients

Method