Ingredientes para Olive Sauce Salsa Di Oliva
- Kalamata Olive
- Olive
- Garlic Cloves
- Fresh Italian Parsley
- Fresh Thyme Leaves
- Extra Virgin Olive Oil
- Fine Sea Salt
- Fresh Coarse Ground Black Pepper
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Cómo preparar Olive Sauce Salsa Di Oliva
- Pit 1 cup Kalamata olives and 1 cup Cerignola olives. (Use a pitter or wide-bottomed jar to smash olives and remove pits).
- In a food processor, combine pitted olives, 2 cloves garlic, ¼ cup chopped fresh parsley, and 1 tablespoon fresh thyme.
- Pulse for 10 seconds.
- With the food processor running, slowly drizzle in ½ cup extra virgin olive oil through the feed tube.
- Process until finely minced, but with some texture remaining.
- Transfer to a bowl. Stir in 1 teaspoon salt and ½ teaspoon freshly ground black pepper.
- Optional: Add 1 teaspoon dried red pepper flakes for extra heat.
- Store the sauce in an airtight jar in the refrigerator.
- Before serving, bring the jar to room temperature.
- After removing some sauce, pour a thin layer of olive oil over the remaining sauce to prevent spoilage.
- (Serving Suggestion): Toss pasta with the sauce. Top with julienned roasted red and yellow peppers and coarsely chopped black oil-cured olives for added color and texture.
Nutrition Information (Approximate per serving)
Sodium
142 g
Sugar
0g
Fat
46g
Carbs
7g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Sauces Main Dish Condiments Etc Pasta Easy European Beginner Cook Dinner Party Italian Stove Top Dietary Low Carb Low In Something Pasta Rice And Grains Elbow Macaroni Spaghetti Equipment Presentation Served Hot