An absolutely delicious sauce made with black olives. This makes an ideal first course pasta with rich, earthy flavors.

Black Olive Sauce (Salsa di Oliva Nera)
Recipe type: Sauces
Serves: 1 1/4 Cups
  • 7 Tablespoons olive oil
  • 1 medium onion; peeled and diced
  • 1/2 Cup chopped pitted black oil-cured olives (about 27 olives)
  • 3 plum tomatoes; peeled, seeded, and diced
  • salt; to taste
  • freshly-ground black pepper, to taste
  • 1 Tablespoon chopped fresh parsley
  1. In a saucepan, heat the olive oil, add the onion, and saute over medium heat until the onion softens. Add the olives, tomatoes, salt, and pepper. Stir the mixture and let simmer, covered, for 10 minutes.
  2. 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.
This recipe yields 1 1/4 Cups.

Comments: 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.

Source: Ciao Italia at

Yield: "1 1/4 Cups"

Per Serving (excluding unknown items): 918 Calories; 95g Fat (91.0% calories from fat); 3g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 3 1/2 Vegetable; 19 Fat.

NOTES: Recipe from "Mangia Pasta!" by Mary A. Esposito

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