Warm olive and tomato sauce

This warm olive sauce goes well with boiled or steamed meat and fish. It also goes well with pasta, as it may remind of a marinara sauce.


2 T olives (black olives, pitted)
1⁄4 c tomato (chopped)
2 T oregano (fresh leaves)
2 T water


  1. Put olives, tomato and oregano, water and olive oil in the blender jar. Process until smooth. Season, if needed, and stir.
  2. Microwave on high (800-850W) for 2 1/2 to 3 minutes. Stand for 1 minute.
Total time
13 minutes
Cooking time
Preparation time
6 servings


Substitute chopped tomatoes with the same amount tomato passata, or half the amount tomato puree + half amount of water.

Substitute 1 tablsepoon fresh oregano leaves with 1 teaspoon dried.

Less salt and pepper are needed when cooking in the microwave. Salt and pepper do not disperse in the food as in traditional cooking.


Spanish cuisine

very easy, microwave
sauces, garnishes, vegetarian
Spanish food recipes
Food in Europe