My husband and I ordered raspberry champagne at a restaurant bar in Paris and, with the drinks, came a small bowl of complimentary olives in tomato sauce. It was delicious! And amazingly, my husband who claims he doesn't like olives, loved it. I knew I had to recreate it when I came back home, so here it is. This recipe is made with four simple ingredients but cooked with a lot of love!
You can eat these olives individually with toothpicks, served alongside pretzels, or on top of toasted baguette slices.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Jane Pelcher, RDN from janethedietitian.com
Jane Pelcher, RDN
I am a Registered Dietitian Nutritionist focused on helping everyone love nutrition through cooking! I develop beginner's recipes to help new home cooks get comfortable in the kitchen. Most importantly, I strive to teach the nutrition behind the foods you cook to help you understand how specific foods can better your health and prevent chronic diseases. Try out a new recipe today!