Green Olive Sauce

Preparation info
  • Yield: about

    ⅔ cup

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About


  • 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


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.