Sauteed Black and Green Olives: Olive Neri e Verdi

Total Time:
1 hr
5 min
Inactive Prep:
55 min
2 cups


  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1/2 pound small black brine-cured olives, like gaeta, drained and rinsed
  • 1/2 pound small green brine-cured olives, like arbequina, drained and rinsed
  • 1 cup Basic Tomato Sauce, recipe follows
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, chopped in 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt


In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat and add the garlic. Cook over high heat until golden, about 2 minutes, then add the olives, and cook for 3 minutes, until softened.

Add the tomato sauce, then lower the heat, and simmer for 15 to 20 minutes, occasionally basting with the tomato sauce.

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups