Red onion and black olive sauce is a highly valued traditional accompaniment in various Latin American cuisines, especially in countries where Mediterranean influence has left its mark. Its origin dates back to the combination of simple but flavorful ingredients commonly found in the Mediterranean region, which were later adapted in Latin America, particularly in countries like Argentina, Chile, and Mexico. In other Latin American countries, this sauce may be known as "onion sauce with olives" or simply "black olive sauce," varying slightly in its ingredients depending on the region.
This preparation is valued for its deep and balanced flavor, which combines the sweet softness of caramelized onion with the tang of balsamic vinegar and the intensity of black olives. It is used as a complement for pasta, meats, or even as a dip, showcasing the versatility of this delicious sauce.
