Olive Sauce Salsa Di Oliva Recipes

OLIVE SAUCE - SALSA DI OLIVA

Olive Sauce - Salsa Di Oliva image

It is written that the olive is a gift from the gods. Certainly no food is more revered than the oil extracted from this ancient fruit that is known today for its health benefits as well as its culinary fame. In this no-cook olive sauce two types of olives, Kalamata and Cerignola, are blended together to make a piquant sauce that is sensational not only on pasta like Pici but on fish, bruschetta, and pizza and mixed into bread dough. The intensity of the flavors allows one to use the sauce sparingly (1/2 cup will sauce about 1/2 pound of pasta) and it will keep for a couple of weeks in the refrigerator if the top is covered with a thin layer of olive oil. If you do not have an olive pitter to remove the pits, use a wide-bottomed jar to smash each olive; this easily removes the pit. Note: If you prefer a hot-tasting olive sauce, add 1 teaspoon dried red pepper flakes to the sauce. This recipe is from Mangia Pasta by Mary Ann Esposito. ---------- For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.

Provided by Lindas Busy Kitchen

Categories Sauces

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

1/2 lb kalamata olive, pitted
1/2 lb cerignola olive, pitted
3 garlic cloves, peeled
1/3 cup fresh Italian parsley, stems removed
2 tablespoons fresh thyme leaves
1/4 cup extra virgin olive oil (Colavita)
1/2 teaspoon fine sea salt
1/2 teaspoon fresh coarse ground black pepper

Steps:

Place the olives and garlic in the bowl of a food processor, and pulse for 10 seconds.
Add the parsley and thyme, and pulse again for 10 seconds.
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.
Transfer the sauce to a bowl, and stir in the salt and black pepper.
Store the sauce in a jar in the refrigerator. Bring the jar to room temperature when ready to use.
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.
Variation:
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.

FABULOUS OLIVE SALSA BY JAMES

Fabulous Olive Salsa by James image

Our friends James and Jayden had us over for some backyard entertainment and served this delicious dish up. We managed to talk them into handing over the recipe. Mess with the mix and quantity of olives to suit your taste.

Provided by Brent Rice

Categories Appetizers and Snacks Vegetable Olives

Time 15m

Yield 25

Number Of Ingredients 9

Ingredients

1 ½ (5 ounce) jars green olives (such as Italica®)
1 (6 ounce) can pitted black olives, or more to taste
1 (4 ounce) can chopped green chilies
1 large white onion, cut into large chunks
2 tomatoes, cored
3 tablespoons olive oil
1 ½ tablespoons red wine vinegar
4 cloves garlic, peeled
3 drops hot pepper sauce (such as Tabasco®), or to taste

Steps:

Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.

Nutrition Facts : Calories 38.4 calories, Carbohydrate 2 g, Fat 3.5 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 317.3 mg, Sugar 0.7 g

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