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Green Olive Sauce (With Pasta, Fish or Omelet)

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“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!).”
2 cups

Ingredients Nutrition


  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.

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