Fecha de publicación: 20/06/2017 Fuente: Wipo Olive Table The invention discloses a preparation method of an olive sauce rich in carotenoids. The method comprises the following steps: adding a proper amount of drinking water into olive fruit residue for moistening after squeezing oil, introducing steam for steaming, inoculating aspergillus niger bran koji, carrying out heat-preservation fermentation at the temperature of 30-33 DEG C, adjusting water content, carrying out heat-preservation fermentation at the temperature of 45-55 DEG C, then inoculating a rhodotorula bacteria seed solution, carrying out heat-preservation fermentation at the temperature of 30-33 DEG C, then carrying out heat-preservation fermentation for 48-60 hours at the temperature of 26-29 DEG C, then ending fermentation, mixing thick broad-bean sauce, olive oil, table salt, white granulated sugar and red square fermented bean curd juice, and decocting to prepare the olive sauce. The olive fruit residue after squeezing oil is subjected to enzymolysis by aspergillus niger, so that the content of tannin is reduced; starch and protein are degraded into micromolecule materials; the fragrance of the olive sauce is improved; the digestion and absorption rate of nutrition components is increased; through post fermentation of red yeast after pre-fermentation, the carotenoids are generated; the nutrition materials are increased; the thick broad-bean sauce, the olive oil and the red square fermented bean curd juice are used for decocting, so that the olive sauce is strong in sauce flavor and rich in taste.