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.