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.
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Katy Kta
[email protected]This recipe is a must-try for any olive lover!
Isabella Tello
[email protected]I made this sauce last night and it was a big hit with my family.
Dominique Nau
[email protected]This olive sauce is a keeper! It's so easy to make and it tastes delicious.
Amanda Ndaba
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The sauce was very flavorful and versatile.
Nabin Giri
[email protected]This sauce is amazing! The flavors are so fresh and bright. I will definitely be making this again.
Sultan Mahamud
[email protected]I love this recipe! It's so simple and delicious. I've made it several times now, and it's always a hit with my guests.
Florence Prince
[email protected]I made this sauce last night and it was a big hit with my family. The flavors were perfect and it was so easy to make. I will definitely be making this again.
Urban King
[email protected]This olive sauce is a keeper! It's so easy to make and it tastes delicious. I've used it on pasta, chicken, and fish, and it's always a hit. I highly recommend this recipe.
Jamila Counts
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The sauce was very flavorful and versatile. I used it on pasta, but I think it would also be great on grilled chicken or fish.
Macky _thecoolbean
[email protected]This sauce is amazing! I used it on grilled vegetables and it was so good. The flavors are so fresh and bright. I will definitely be making this again.
Hasham Abbasi
[email protected]I love this recipe! It's so simple, yet so flavorful. I've made it several times now, and it's always a hit with my guests. I especially like to serve it with grilled chicken or fish.
Musa Muga
[email protected]This olive sauce was a delightful surprise! The flavors were complex and well-balanced, and it was incredibly easy to make. I served it over pasta, and it was a hit with my family. I will definitely be making this again.