Instructions: This is a terrific example of the Catalan penchant for combining sweet and salty flavors together. A Sent Sovi favorite, this sauce works well with fresh mango or even for dessert with white chocolate.

1/2 cup (4 ounces) black olive puree (made by pureeing any black olive such as nioise in a food processor until it resembles a tapenade; or using prepared black olive puree available in stores)

2/3 cup (4 ounces) granulated sugar
Water

Place olive puree in a strainer to get rid of excess oil. Set aside.

Combine sugar and approximately 3 tablespoons water in a heavy saucepan. Stir to make a slurry of a wet sandy texture. Place saucepan over medium heat and do not shake pan or stir until sugar dissolves and starts to bubble. Turn heat to high. When sugar starts to caramelize, gently swirl the pan over the heat until it turns a beautiful amber color.

Add all of the olive puree and stir with a wooden spoon until it is completely incorporated and then remove from the heat. Add a small amount of water until you have a sauce-like consistency, and allow to cool. Use at room temperature. Will keep refrigerated for up to 2 weeks.

Note: It is important to use an equal amount by weight of black olive puree and sugar. Thus, if you are using cup-measurements, you should not halve or double the recipe unless you first weigh the sugar and the olive puree on a kitchen scale to ensure they are of equal weight.

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