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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chefs Rose Gray and Ruth Rogers at River Cafe in London