OLIVE SAUCE - SALSA DI OLIVA
It is written that the olive is a gift from the gods. Certainly no food is more revered than the oil extracted from this ancient fruit that is known today for its health benefits as well as its culinary fame. In this no-cook olive sauce two types of olives, Kalamata and Cerignola, are blended together to make a piquant sauce that is sensational not only on pasta like Pici but on fish, bruschetta, and pizza and mixed into bread dough. The intensity of the flavors allows one to use the sauce sparingly (1/2 cup will sauce about 1/2 pound of pasta) and it will keep for a couple of weeks in the refrigerator if the top is covered with a thin layer of olive oil. If you do not have an olive pitter to remove the pits, use a wide-bottomed jar to smash each olive; this easily removes the pit. Note: If you prefer a hot-tasting olive sauce, add 1 teaspoon dried red pepper flakes to the sauce. This recipe is from Mangia Pasta by Mary Ann Esposito. ---------- For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place the olives and garlic in the bowl of a food processor, and pulse for 10 seconds.
- Add the parsley and thyme, and pulse again for 10 seconds.
- With the motor running, add the olive oil through the feed tube in a slow stream. The sauce should look finely minced and have some texture to it.
- Transfer the sauce to a bowl, and stir in the salt and black pepper.
- Store the sauce in a jar in the refrigerator. Bring the jar to room temperature when ready to use.
- After removing some of the sauce, pour a thin layer of olive oil over the top to prevent air from getting in and allowing bacteria to grow.
- Variation:
- Add julienned roasted sweet red and yellow peppers after mixing the pasta with the sauce and a few coarsely chopped black oil-cured olives for color and contrast.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Eyosiyas Abera
[email protected]Overall, I really enjoyed this sauce. It was easy to make and it tasted great. I would definitely recommend it.
Marcel Ojo
[email protected]I found this sauce to be a bit bland. I think I'll add some more garlic and herbs next time.
Betelehem Samuel
[email protected]This sauce was a little too salty for my taste. I think I'll use less olives next time.
Its Jack
[email protected]I'm not a huge fan of olives, but I loved this sauce. It was so flavorful and delicious. I used it on pasta and it was the perfect complement to the dish.
Deborah Harville
[email protected]This sauce is a great way to add a pop of flavor to your dishes. I love the combination of olives, capers, and anchovies. It's the perfect balance of salty, briny, and savory.
Jonathan Hyndman
[email protected]I love this sauce! It's so easy to make and it always turns out great. I use it on everything from pasta to chicken to fish.
Yammy Dobby
[email protected]This sauce is amazing! I used it on chicken and it was so flavorful. The olives and capers added a nice briny flavor and the olive oil made it nice and rich. I'll definitely be making this again.
Matthew Lloyd
[email protected]This sauce was a hit with my family! The sauce was so flavorful and delicious. I especially loved the addition of the anchovies, which gave it a nice salty flavor. I will definitely be making this again.
Zeeshan Haidar
[email protected]This sauce is a great way to use up leftover olives. I love the briny, salty flavor of the olives and the richness of the olive oil. It's also incredibly easy to make, which is a huge bonus.
Fardowsa Ducaqabe
[email protected]I'm not sure what I did wrong, but my sauce turned out really oily. I think I'll try using less olive oil next time.
Jacob Barns
[email protected]This sauce was easy to make and tasted great. I used it on pasta and it was the perfect complement to the dish.
Addison Henderson.
[email protected]I found this sauce to be a bit bland. I think I'll add some more garlic and herbs next time.
Dylan Rudd
[email protected]This sauce was a little too salty for my taste. I think I'll use less olives next time.
Nkamgoh Miranda
[email protected]This sauce is amazing! I used it on chicken and it was so flavorful. The olives and capers added a nice briny flavor and the olive oil made it nice and rich. I'll definitely be making this again.
BiLaL KTK
[email protected]I'm not a huge fan of olives, but I loved this sauce. It was so flavorful and delicious. I used it on pasta and it was the perfect complement to the dish. The olives added a nice salty flavor and the olive oil made it nice and rich.
Nabibax Mari
[email protected]This is my go-to olive sauce recipe. It's so easy to make and it always turns out great. I love the combination of olives, capers, and anchovies. It's the perfect balance of salty, briny, and savory. I use it on everything from pasta to chicken to fi
MD NAHID STUDENT
[email protected]I made this sauce for a party last weekend and it was a huge success. Everyone loved it! I served it with grilled chicken and vegetables and it was the perfect complement to the meal. The sauce was flavorful and delicious, and it really brought the w
Robert Tumolo
[email protected]This sauce was easy to make and tasted great. I used it on pasta and it was perfect. The olives and capers added a nice salty flavor and the olive oil made it nice and rich. I'll definitely be making this again.
Bwalya Chalikosa
[email protected]I tried this recipe last night and it was a hit with my family! The sauce was so flavorful and delicious. I especially loved the addition of the capers, which gave it a nice briny flavor. I will definitely be making this again.
Syed Tanveer Shah
[email protected]This olive sauce is a staple in my kitchen. It's so versatile and can be used on pasta, chicken, fish, or even as a dip for bread. I love the briny, salty flavor of the olives and the richness of the olive oil. It's also incredibly easy to make, whic