Salsa Verde coi Cetriolini sott’Aceto

Green Sauce with Pickled Cucumbers

Preparation info

  • Difficulty


  • Green Sauce for

    4 to 6

    Portions of Boiled Fish, Boiled Meats, or Grilled Meat

Appears in


  • cup cornichons or other fine cucumbers pickled in vinegar
  • 6 green olives in brine
  • ½ tablespoon onion chopped very fine
  • teaspoon garlic chopped very fine
  • ¼ cup chopped parsley
  • tablespoons freshly squeezed lemon juice
  • ½ cup extra virgin olive oil
  • Salt
  • Black pepper in a grinder


  1. Drain the pickles and chop them into pieces not smaller than ¼ inch.
  2. Drain and pit the olives and chop them like the pickles.
  3. Combine the pickles and olives with the remaining ingredients in a small bowl, beating them lightly with a fork to amalgamate them evenly. Serve directly from the bowl or transfer to a sauceboat.