Olive and Chili Sauce

Recipe courtesy of Chefs Rose Gray and Ruth Rogers at River Cafe in London
Show: Giada's Weekend Getaways Episode: London, England
TOTAL TIME: 10 min
Prep: 10 min
Inactive Prep: --
Cook: --
YIELD: about 1 cup sauce
LEVEL: Easy

ingredients

  • About 8 ounces (225 grams) strong black olives, stoned and roughly chopped
  • 1 fresh red chile, seeded and finely chopped
  • 1 garlic clove, peeled and crushed
  • About 1/2 cup (120 ml) extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
recipe tools

Directions

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.
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