Recipe courtesy of Ruth Rogers
Episode: London, England
Print
Total:
10 min
Prep:
10 min
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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Chili Sauce

Recipe courtesy of David Rocco

Chocolate Olive Oil Cake

Recipe courtesy of Nigella Lawson

Chili Verde (Colorado Green Chili)

Recipe courtesy of Santos Loo

Orange-Olive Oil Mini Cakes with Citrus Glaze

Recipe courtesy of Tiffani Thiessen

Beef Chili

Recipe courtesy of Tyler Florence

Chili Dogs

Recipe courtesy of Tyler Florence

Marinara Sauce

Recipe courtesy of Laura Vitale

Chili Verde

Recipe courtesy of Karen Ray

On TV

Trending Videos

So Much Pretty Food Here