Green Olive Sauce


  • ½ cup meaty, brine-cured green olives (look for olives with a deep, fruity olive oil flavor, such as Sicilian green), pitted and sliced
  • 2 tablespoons chopped shallots
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon grated lemon zest
  • 4 tablespoons best-quality extra virgin olive oil
  • Salt and freshly ground black pepper


In a food processor or a blender, process the olives, shallots, lemon juice, mustard, and zest to a coarse puree. With the machine on, add the olive oil in a slow, steady stream through the feed tube or blender top. Season to taste with salt and pepper. Let the flavors blend together for at least ½ hour before serving.

The sauce will keep for about 5 days, refrigerated.