Rich and Velvety Gravy with Olive Oil Roux

Name: Rich and Velvety Gravy with Olive Oil Roux
Ingredients: 2 Tbsp Arbequina Extra Virgin Olive Oil; ½ cup medium-diced onion; ¼ cup medium-diced carrot; ¼ cup medium-diced celery; 2 Tbsp flour; 3 cups brown stock (preferably homemade, made with roasted bones; low-sodium store-bought is an option); ½ cup pan drippings (fat removed); 2 Tbsp fresh parsley, chopped; 1 tsp fresh sage, chopped; 1 tsp fresh rosemary, chopped; Salt and pepper to taste

Gravy is the crowning touch of any Thanksgiving feast, bringing all the flavors on the plate together in perfect harmony. While traditionally made with butter, this version substitutes olive oil for a lighter, healthier take on a classic brown sauce. By caramelizing mirepoix and incorporating pan drippings, you’ll achieve a rich, deep flavor that enhances any roasted bird. Whether you’re preparing turkey, chicken, or even a vegetarian feast, this olive oil-based gravy is sure to become a new holiday favorite.

Rich and Velvety Gravy with Olive Oil Roux

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When I first experimented with using olive oil in place of butter for a gravy roux, I was looking for a way to keep the sauce rich and satisfying while embracing our olive oil roots. This approach not only worked—it elevated the dish. The nutty, toasty notes of Arbequina olive oil, combined with caramelized mirepoix and pan drippings, create a velvety gravy that feels luxurious without being heavy. If you’re making your own stock with roasted bones (known as a brown stock), you’ll deepen the flavor even further. With just a few thoughtful steps, you’ll have a gravy worthy of the Thanksgiving table, served with pride.

Ingredients

2 Tbsp Arbequina Extra Virgin Olive Oil
½ cup medium-diced onion
¼ cup medium-diced carrot
¼ cup medium-diced celery
2 Tbsp flour
3 cups brown stock (preferably homemade, made with roasted bones; low-sodium store-bought is an option)
½ cup pan drippings (fat removed)
2 Tbsp fresh parsley, chopped
1 tsp fresh sage, chopped
1 tsp fresh rosemary, chopped
Salt and pepper to taste

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Directions

Caramelize the Mirepoix
Heat the olive oil in a sauté pan over medium heat. Add the onion, carrot, and celery, and cook slowly, stirring occasionally, until the mirepoix turns golden and caramelized. Adjust the heat as needed to avoid burning.
Make the Roux
Once the mirepoix is golden, sprinkle the flour over the vegetables. Stir occasionally and cook for about 3 minutes to toast the flour.
Simmer the Sauce
Add the brown stock, whisking to incorporate. Bring the mixture to a simmer, then reduce the heat to low. Cook for about 30 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a wooden spoon.
Add Pan Drippings
Stir in the pan drippings from your roasted bird (fat removed) and taste for seasoning. Adjust with salt and pepper as needed.
Strain and Finish
Strain the sauce through a fine-mesh strainer to remove the mirepoix, leaving a smooth, velvety gravy. Stir in fresh parsley, sage, and rosemary. Serve warm.

Rich and Velvety Gravy with Olive Oil Roux