Olive Sauce

(Photo courtesy of Steve Jurvetson)
(Photo courtesy of Steve Jurvetson)

Add Olive Sauce to ragu or marinara for a different layer of flavor. Use on crostini or bruschetta. Roast beef, pork, and chicken taste extra special with a dollop of Olive Sauce on the side.

Black Olive Tapenade

Makes 2 cups

¾ cup oil-cured black olives

6 canned flat anchovy fillets

2 T. shredded fresh basil leaves

2 large cloves garlic, peeled and mashed

1 t. crushed fennel seeds

1 T. grated orange zest

¼-1/2 t. hot red pepper flakes

2 T. fresh lemon juice

6 T. extra virgin olive oil

2 T. capers, lightly minced, leaving some whole

Place all ingredients except capers in a blender. Puree until almost completely smooth. Use to make Olive Sauce (below).

Olive Sauce

Makes 1 cup

½ cup black olive tapenade

2 garlic cloves, peeled and lightly flattened with a cleaver

1 T. finely minced fresh rosemary leaves

½ cup extra-virgin olive oil

2 T. aged balsamic vinegar (if using supermarket balsamic vinegar, add a teaspoon or so of dark brown sugar along with the vinegar)

Mix all ingredients in a bowl. Cover with plastic wrap and leave at room temperature about an hour or so before serving. Take out the garlic cloves before serving.

(Adapted from Michele Sccicolone’s recipe for Olive Sauce and Viana LaPlace’s recipe for Black Olive Pesto.)

© 2008 C. Bertelsen

Mediterranean Olive Grove
Mediterranean Olive Grove

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