Olive Sauce - Salsa Di Oliva

Total Time: 10 mins Preparation Time: 10 mins

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

Recipe

• 1 place the olives and garlic in the bowl of a food processor, and pulse for 10 seconds.
• 2 add the parsley and thyme, and pulse again for 10 seconds.
• 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 transfer the sauce to a bowl, and stir in the salt and black pepper.
• 5 store the sauce in a jar in the refrigerator. bring the jar to room temperature when ready to use.
• 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 variation:
• 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.