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Easy
By Rose Gray and Ruth Rogers
Published 1995
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.