Prep time 10 minutes

Cook time 5 minutes

Ingredients

2 Tbsp. olive oil

3 Tbsp. Contadina® Tomato Paste

4 jarred whole Calabrian chilis, minced (or about 2 Tbsp. paste or chopped)

3 strips (about 1/2 x 2-inches each) lemon zest, divided

4 sprigs fresh thyme, plus more for garnish

1 large clove garlic, minced

1/2 cup dry white wine, such as Sauvignon Blanc

1 jar (10 oz.) Del Monte® Manzanilla Olives, drained

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Directions

  1. Heat oil in a 10-inch skillet over medium heat. Add tomato paste, chilis, 2 lemon zest strips, thyme and garlic; cook about 1 minute, stirring constantly, until fragrant.

  2. Add wine; stir to form a sauce and loosen any paste from the pan. Bring just to a simmer.

  3. Add olives; cook 2 to 3 minutes, stirring frequently, until sauce thickens slightly and starts to cling to the olives. If too thick, add a little olive oil or wine to loosen the sauce. Transfer to a bowl and garnish with remaining lemon zest strip and fresh thyme. Serve with picks.

TIPS:

  • Serve olives on ricotta crostini. Heat oven to 450°F. Brush diagonal-cut slices of baguette on both sides with olive oil. Place on a baking sheet and toast 4 to 5 minutes, until golden. Flip and toast 3 to 4 minutes, until golden. Cool, then spread ricotta cheese on crostini and top with marinated olives. Garnish with grated lemon zest, if desired. 
  • Freeze extra tomato paste. Spoon any remaining paste from can onto plastic wrap. Fold wrap over paste and lightly form into a log by rolling on a flat surface; twist ends and freeze. Then, simply unwrap and carefully slice off desired amount. Wrap and return any remaining paste to freezer. Paste will keep 2 months in the freezer.

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