This sauce is similar to olive paste, but the flavors are more complex and the texture is rougher, better for tossing with pasta or vegetables. Cooking the sauce deepens and intensifies the flavors. Refrigerated, it should keep more or less indefinitely.
Warm the olive oil in a sauté pan and add the onion, pine nuts, garlic, and herbs. Cook for 3 to 4 minutes or until the onions begin to soften; then add the olives, tomato, and wine. Simmer slowly for 5 to 6 minutes; then add vinegar to taste.