Olive Sauce

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Olives, stoned, 6 oz.
  • Rich gravy, 1 pint: 15 to 25 minutes.
  • Juice, ½


Remove the stones from some fine French or Italian olives by paring the fruit close to them, round and round in the form of a corkscrew: they will then resume their original shape when done. Weigh six ounces thus prepared, throw them into boiling water, let them blanch for five minutes; then drain, and throw them into cold water, and leave them in it from half an hour to an hour, proportioning