Olivers Restaurant & Lodge, Clyde New Zealand
Nicola Caims, Chef de Cuisine

Ingredients:
2	cups	Kalamata olives
2	lbs	vine-ripened tomatoes
8	cups	tomato juice
1	tsp	red chili, chopped
1		small onion
1		carrot
1		stick celery
1	Tbsp	olive oil
to	taste	sea salt & freshly ground black pepper

Heat the oil in a large saucepan. Finely dice the onion, garlic, chili, carrot and celery and add to pan. Cook over a low heat, stirring frequently until soft. Dice the tomatoes and take the stones from the olives and slice. Add the tomatoes and olives to the pan. Add the tomato juice, bring to a boil and then turn down the heat. Simmer for ten minutes. Season with sea salt and freshly ground black pepper.

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