Salsa d'Olive con capperi (Olive-Caper Sauce)

This is a delicious sauce! And not too difficult to make either.

I found a suggestion in the back of the book to serve it with steamed string beans. (We ended up using thawed frozen green beans, so that's almost the same.) The preamble to the recipe also suggests serving it with mixed fried vegetables, savoury soufflés, vegetable puddings, or on toast. I suggest making a double batch and serving it on everything!

Salsa d'Olive con Capperi

Slightly adapted from Cooking from an Italian Garden by Paola Scaravelli and Jon Cohen

Ingredients

• 1 Tbsp. olive oil
• 3 Tbsp. butter, divided
• 1 onion, finely chopped
• 1/4 c. black olives, minced
• 3 Tbsp. capers, rinsed and minced
• 1 Tbsp. chopped flat-leaf parsley
• 1 Tbsp. water
• 1 tsp. wine vinegar
• 1 tsp. flour

Directions

1. Heat the oil and 2 Tbsp. of the butter over medium heat.
2. Add the onion and cook for ~5 minutes.
3. Add the olives, capers, and parsley and cook for another 2-3 minutes.
4. Add the water and vinegar and cook for a minute or so.
5. Add the flour and stir until thickened.
6. Remove from heat and add the remaining 1 Tbsp. of butter.
7. Serve on toast or with steamed or fried vegetables (or as a topping for vegetable soufflés or puddings).