Olive Sauce - Salsa Di Oliva

1. 1

   Place the olives and garlic in the bowl of a food processor, and pulse for 10 seconds.

2. 2

   Add the parsley and thyme, and pulse again for 10 seconds.

3. 3

   With the motor running, add the olive oil through the feed tube in a slow stream. The sauce should look finely minced and have some texture to it.

4. 4

   Transfer the sauce to a bowl, and stir in the salt and black pepper.

5. 5

   Store the sauce in a jar in the refrigerator. Bring the jar to room temperature when ready to use.

6. 6

   After removing some of the sauce, pour a thin layer of olive oil over the top to prevent air from getting in and allowing bacteria to grow.

7. 7

   Variation:

8. 8

   Add julienned roasted sweet red and yellow peppers after mixing the pasta with the sauce and a few coarsely chopped black oil-cured olives for color and contrast.

* Per serving · 4 servings · Values may vary.

No additional tips available.