This is very simple and tastes great, a sort of olive gravy that works well with roast meats like lamb and chicken.


  • 2 cloves garlic, chopped

  • 2 tbsp olive oil

  • 60ml / 2fl oz white wine vinegar

  • 30ml / 1fl oz vegetable stock

  • 4 tbsp tomato puree

  • 3 tbsp black olives, chopped

  • Salt and pepper to taste

  • Handful of mint, roughly chopped


  • 1.

    Sauté the garlic in olive oil until lightly browned, then add the white wine vinegar and allow to reduce.

  • 2.

    Add the vegetable stock, tomato puree, olives, mint, salt and pepper and cook for a few more minutes. Serve with roast meat, such as lamb or chicken.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 80kj
  • Fat Total 7g
  • Saturated Fat 1g
  • Protein 0g
  • Carbohydrate 3g
  • Sugar 0g
  • Sodium 129mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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