Olive Sauce

Preparation info

  • Makes approximately

    ¾ cup

    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

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.


  • 2 tablespoons virgin olive oil
  • ¼ medium-sized onion, finely chopped
  • 2 tablespoons roughly chopped pine nuts
  • 1 garlic clove, minced
  • ½ teaspoon herbes de Provence
  • 1 tablespoon chopped parsley
  • ¼ pound olives, stoned and chopped (about cup)
  • 2 sun-dried tomatoes, chopped, or 1 teaspoon sun-dried tomato purée
  • ¼ cup red wine
  • red wine vinegar


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.