Best 4 Olive And Chili Sauce Recipes
**Explore the Enchanting World of Olive and Chili Sauce: A Culinary Journey Blending Tradition and Innovation**
Embark on a tantalizing culinary voyage with our exquisite collection of olive and chili sauce recipes, a symphony of flavors that will awaken your palate and transport you to a realm of gastronomic delight. From the classic Italian "Salsa Verde con Olive e Peperoncino," a vibrant green sauce bursting with the freshness of parsley and basil, to the fiery "Harissa," a Tunisian chili paste that brings a touch of North African spice to your dishes, our diverse selection caters to every taste. Indulge in the smoky warmth of our "Sun-Dried Olive Chili Sauce," perfect for adding depth and complexity to pasta dishes and grilled meats, or savor the delicate balance of our "Lemony Olive and Chili Dressing," a refreshing accompaniment to salads and grilled vegetables. Whether you seek a fiery kick or a subtle hint of heat, our olive and chili sauce recipes offer an array of options to elevate your culinary creations.
MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE
This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you're a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.
Provided by Ali Slagle
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
- When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
- When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
- Serve with more red-pepper flakes, black pepper and Parmesan.
OLIVE AND CHILI SAUCE
Provided by Food Network
Categories appetizer
Time 10m
Yield about 1 cup sauce
Number Of Ingredients 6
Steps:
- Place the olives in a bowl, add the chile and garlic, cover with olive oil, and season with salt and pepper, if necessary.
- This sauce may also be made in a food processor. Briefly pulse-chop the olives, then add the chile and garlic, and again briefly pulse-chop. Avoid over-processing and ending up with a paste.
OLIVE SAUCE
Steps:
- Heat olive oil gently. Over very low heat, cook garlic and anchovies until it becomes paste like. Stir in olives and broth and bring to a simmer. Stir in cooked pasta and as you are stirring, toss with parsley and walnuts.
FABULOUS OLIVE SALSA BY JAMES
Our friends James and Jayden had us over for some backyard entertainment and served this delicious dish up. We managed to talk them into handing over the recipe. Mess with the mix and quantity of olives to suit your taste.
Provided by Brent Rice
Categories Appetizers and Snacks Vegetable Olives
Time 15m
Yield 25
Number Of Ingredients 9
Steps:
- Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.
Nutrition Facts : Calories 38.4 calories, Carbohydrate 2 g, Fat 3.5 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 317.3 mg, Sugar 0.7 g
Tips:
- Choose the Right Olive Oil: Opt for extra virgin olive oil to ensure the best flavor and health benefits.
- Use Fresh Chilies: Fresh chilies impart a more vibrant flavor and heat compared to dried ones.
- Adjust the Heat Level: Tailor the amount of chilies based on your preferred level of spiciness.
- Use Quality Herbs and Spices: Freshly ground cumin, coriander, and paprika add depth of flavor.
- Simmer for Rich Flavor: Allow the sauce to simmer for at least 30 minutes to develop a rich and complex taste.
- Taste and Adjust Seasonings: Before serving, taste the sauce and adjust the seasonings, including salt, pepper, and lemon juice, to your liking.
Conclusion:
This versatile olive and chili sauce is an excellent condiment that can elevate the flavors of various dishes. Its spicy and tangy profile complements grilled meats, roasted vegetables, pasta, and sandwiches. You can also use it as a marinade for chicken or fish. With its simple ingredients and straightforward preparation, this sauce is a must-try for anyone looking to add a flavorful kick to their culinary creations. Experiment with different types of chilies, herbs, and spices to customize the sauce to your taste preferences. Enjoy the deliciousness and versatility of this homemade olive and chili sauce!
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