Salsa Pasta d’Olive

Olive Sauce

Preparation info
    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 225 g (8 oz) calamata or other strong black olives
  • 1 fresh red chilli


Stone the olives and roughly chop, ideally with a mezzaluna. Place in a bowl and add the chilli and garlic, cover with olive oil, and season if necessary.

This sauce may also be made in a food processor. Briefly pulse-chop the olives, then add the chilli and garlic, and again briefly pulse-chop. Avoid over-processing and ending up with a paste.