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Olive and Chili Sauce
Recipe courtesy Chefs Rose Gray and Ruth Rogers at River Cafe in London
- Total Time:
- 10 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- about 1 cup sauce
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
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.
© Recipe courtesy Chefs Rose Gray and Ruth Rogers at River Cafe in London