Recipe courtesy of Ruth Rogers
Episode: London, England
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

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Short Rib Ravioli and Creamy Mushroom Sauce

Recipe courtesy of Chuck Hughes

Chicken and Olive Empanadas with Chimichurri Sauce

Recipe courtesy of Cooking Channel

Marinated Olives with Rosemary, Red Chili, Orange and Paprika

Recipe courtesy of Tyler Florence

Lamb Cutlets/Rib Chops with Chili and Black Olives

Recipe courtesy of Nigella Lawson

Marinara Sauce

Recipe courtesy of Giada De Laurentiis

Spicy Pineapple Sauce

Recipe courtesy of Alton Brown

Baked Cranberry Sauce

Recipe courtesy of Cheryl Jamison|Bill Jamison

Lemon Butter Sauce

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

On TV

So Much Pretty Food Here