Black Olive SauceClick to Play

Black Olive Sauce

Salsa di Oliva Nera

Mary Ann Esposito


Prepare this pungent sauce early in the day and let it sit at room temperature so the flavors develop. I serve it over farfalle, or butterfly-shaped macaroni, but any short macaroni will do.


7 tablespoons Filippo Berio extra-virgin olive oil
1 medium onion, peeled and diced
1/2 cup pitted and chopped black oil-cured olives (about 27 olives)
3 plum tomatoes, peeled, seeded, and diced
Salt to taste
Black pepper to taste
1 tablespoon chopped fresh parsley


In a saucepan, heat the olive oil, add the onion, and sauté over medium heat until the onion softens. Add the olives, tomatoes, salt, and pepper. Stir the mixture and let simmer, covered, for 10 minutes. Turn off the heat, add the parsley, and stir to blend. Let the sauce sit at room temperature several hours. When ready to use, reheat the sauce and pour it over pasta.

item recipe is featured in Episode 613 of Season 6.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"


Leave a comment

There are no comments yet.

Leave a Comment