Olive and Sherry Sauce

Heat sunflower oil in a small saucepan. Add finely chopped onion and cook on low heat, stirring, for about 7 minutes until the onion turns a copper color. Stir in the flour and cook, stirring, for another 2 minutes. Add tomato paste and gradually pour in 450 ml of water. Then add sherry and pitted, thinly sliced olives.

Cook on low heat, just below boiling, for another 5 minutes. Then crumble the broth cube and, after it dissolves, add salt if needed. Remember that olives are also salty.

Serve in a warmed sauce boat.