Braised Olives in Tomato Sauce

Total Time
Prep 5 mins
Cook 10 mins

Use an assortment of your favorite olives in this dish. Served warm with thick slices of bread for dipping into the savory sauce, this becomes a hearty appetizer or side dish-almost a meal in itself!

Ingredients Nutrition


  1. Rinse the olives and set them aside.
  2. In a nonreactive skillet or saucepan, warm the oil and garlic on medium heat.
  3. When the garlic begins to sizzle, add the olives, fennel seeds, tomatoes, sun-dried tomatoes, oregano, and the red wine, if using.
  4. Cover and simmer on low heat for 10 minutes.
  5. Remove from the heat, add the parsley, and serve warm.
  6. Enjoy!
Most Helpful

So much great flavor in this recipe. I used equal portions green and black olives, the red wine but no anchovies and I served it over pasta. I think this would be wonderful with all the liquid cooked out then served as a chunky spread over warm crusty bread. Thanks for posting!

FlemishMinx January 05, 2005

i went to a olive bar at a local supermarket and went nuts!!! this is such a great pasta sauce wow. we all loved it and i did what chia suggested, i added the anchovies and yum yum. it was so good over pasta

mandabears November 07, 2004

i was fortunate enough to have an abundance of stuffed olives, i was in south philly , di bruno bros, need i say more? chesse, almond, gouda stuffed green olives is what i chose to use . i did serve it over pasta and i took the liberty of sauteeing 6 anchovies rolled with capers with the garlic, it melted into the flavor, and the olives were even more delicious.

chia November 04, 2004