Sauteed Black and Green Olives: Olive Neri e Verdi

Name: Sauteed Black and Green Olives: Olive Neri e Verdi
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 2 kgs peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 2 cloves garlic, chopped; 4 garlic cloves, peeled and thinly sliced; 227 grams green brine-cured olives, like arbequina, drained and rinsed; 54 milliliters extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 8 servings Salt

Sauteed Black and Green Olives: Olive Neri e Verdi is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 8 servings. One portion of this dish contains about 2g of protein, 11g of fat, and a total of 148 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour. This recipe from Foodnetwork requires brine-cured olives, salt, onion, and garlic.

Instructions

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.

Ingredients you will need

Olive Oil

Garlic

Olives

Equipment you will use

Frying Pan

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

Ingredients you will need

Tomato Sauce

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

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.

Ingredients you will need

Sauce