Green Olive Sauce (With Pasta, Fish or Omelet)

This sauce is really savory and different. It was originally from 101 cookbooks, where she suggested serving it over toasted gnocchi. However, I think it would be wonderful over fish and in an omelet as well (or wherever else you can think to put it!).

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 3  large garlic cloves, minced
• 1  large yellow onion, very finely chopped
• 1  tablespoon  extra-virgin olive oil
•  scant 3/4 cup vegetable broth
• 1⁄3 cup heavy cream
• 1 2⁄3 cups green olives, pitted and finely chopped (I used the kind with pimentos)
•  fresh lemon juice

Directions

1. In a large skillet over medium high heat, saute the garlic and onion in the 1 tablespoon of the olive oil, until softened, a few minutes.
2. Add the both and cream and bring to a simmer.
3. Remove from heat, add the olives and let cool for a couple minutes. Taste and add a bit of fresh lemon juice if you like, as well as black pepper and/or red pepper flakes.
4. You can keep this as is, or for a more sauce like consistency, feel free to blend/puree.