Traditional olive sauce
A recipe following the ancient rural traditions of the Italian Mediterranean regions. The origins of this sauce have gotten lost in time, but the basic outline of this recipe was most probably used during Roman times to prepare a type of pre-dinner aperitif. Today this sauce can be commonly found in Liguria, made with Taggiasca black olives.
- Time: 25' + 4 hours standing time
Ingredients for 4 people:
200 g Taggiasca black olives pulp, pitted and crushed, 6 tablespoons of extra virgin olive oil, 2 garlic cloves, basil
Back to recipes
Start by mixing the black olive pulp in a terrine with 3 tablespoons of extra virgin olive oil, 2 chopped cloves of garlic and several basil leaves. Leave the mixture to stand for a few hours so that the liquid part of the olives has a chance to surface. Carefully remove the liquid with a spoon. Heat two tablespoons of extra virgin olive oil in a sauce pan, add the marinated pulp and bring to the boil. The sauce is ready.
Tips for a more aromatic version: to give the recipe a modern twist, we suggest adding to the olive pulp some aromatic herbs such as thyme and marjoram, as well as a couple of salted capers (washed and cleaned of salt). Serve the sauce at room temperature in small glass or earthenware bowls. Pata Selenella Crisps are a perfect accompaniment to the traditional olive sauce. A crisp rich in selenium, 100% Italian, that protects from free radicals and allows us to enjoy an aperitif that perfectly fits in with the Mediterranean diet.
Alcoholic drinks: staying in Liguria, we suggesting pairing up this olive sauce with a light white wine from Liguria, produced in the heart of the province of Savona: il Pigato. A full-bodied, flavourful dry Doc wine that will perfectly complement the marked taste of the olive sauce. Drink chilled at a temperature between 13 and 15°C.
Non-alcoholic drinks: to counter the marked flavour of the olives, we suggest pure pineapple juice diluted with ¼ sparkling water. Serve chilled with two ice cubes.