Sauteed Black and Green Olives: Olive Neri e Verdi

• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, chopped
• 1/2 pound small black brine-cured olives, like gaeta, drained and rinsed
• 1/2 pound small green brine-cured olives, like arbequina, drained and rinsed
• 1 cup Basic Tomato Sauce, recipe follows
• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, chopped in 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt

1. In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat and add the garlic.
2. Cook over high heat until golden, about 2 minutes, then add the olives, and cook for 3 minutes, until softened.
3. Add the tomato sauce, then lower the heat, and simmer for 15 to 20 minutes, occasionally basting with the tomato sauce.
4. In a 3-quart saucepan, heat the olive oil over medium heat.
5. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
6. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
7. Add the tomatoes and juice and bring to a boil, stirring often.
8. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
9. Season with salt and serve.
10. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
11. Yield: 4 cups

extravirgin olive oil, garlic, black brine, green brine, tomato sauce, extravirgin olive oil, onion, garlic, thyme, carrot, tomatoes, salt

Taken from www.foodnetwork.com/recipes/mario-batali/sauteed-black-and-green-olives-olive-neri-e-verdi-recipe.html (may not work)