This is very simple and tastes great, a sort of olive gravy that works well with roast meats like lamb and chicken.
Sauté the garlic in olive oil until lightly browned, then add the white wine vinegar and allow to reduce.
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 analysis per serving (4 servings)
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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