Name: Olive Sauce
Ingredients: ½ cup olives; 1 cup brown sauce

Why it works: Olive and sauce are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 5,568 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Olive Sauce

Ingredients

½ cup olives
1 cup brown sauce

Directions

Prepare the olives

Soak the olives in cold water for 30 minutes to remove the salt.
Chop half of the olives finely and slice the remaining olives into rounds.

Make the sauce

Add the chopped and sliced olives to the brown sauce.
Simmer the mixture for 10 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Olive + saucetop 20% of all pairs

Smell alikelow

Cooked together5,568 recipes

Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Olives: Provide the main flavour and texture, with salty brininess softened by soaking.
Brown sauce: Forms the savoury base that the olives are simmered into.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.