Olive Sauce for Pasta

• 14 lb pimento stuffed olive
• 14 lb black olives, stoned
• 3 cloves garlic, finely chopped
• 14 lb unsalted butter
• 6 fluid ounces tomato juice

1. Roughly chop the olives.
2. Gently fry the garlic in the butter until just beginning to brown, and then pour in the tomato juice.
3. Bring to the boil then add the olives and cook for a few minutes.
4. Serve hot mixed/tossed with pasta.

olive, black olives, garlic, butter, fluid ounces tomato juice

Taken from www.food.com/recipe/olive-sauce-for-pasta-25803 (may not work)