Olive Sauce Salsa Di Oliva Recipes

OLIVE SAUCE - SALSA DI OLIVA

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

Olive Sauce - Salsa Di Oliva image

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.

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

OLIVE SAUCE

Provided by Food Network

Categories main-dish

Yield 2 servings

Number Of Ingredients 8

Olive Sauce image

Steps:

Heat olive oil gently. Over very low heat, cook garlic and anchovies until it becomes paste like. Stir in olives and broth and bring to a simmer. Stir in cooked pasta and as you are stirring, toss with parsley and walnuts.

Ingredients

1 tablespoon olive oil
1 garlic clove, minced
2 anchovies, minced
4 ounces pitted green olives (from Colavita), drained and coarsely chopped
1/2 cup chicken broth
8 ounces spaghetti, cooked
1/2 cup walnuts, chopped
1/4 cup parsley, chopped

FABULOUS OLIVE SALSA BY JAMES

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

Fabulous Olive Salsa by James image

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

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

SPAGHETTI WITH OLIVE AND PINE NUT SALSA

Categories Nut Olive Pasta Vegetarian Quick & Easy Pine Nut Vegan Gourmet

Yield Makes 8 (first course) or 4 (main course) servings

Number Of Ingredients 7

Spaghetti with Olive and Pine Nut Salsa image

Steps:

Very finely chop together olives, capers, and pine nuts with a large heavy knife. Transfer to a large serving bowl along with parsley and red-pepper flakes, then stir in oil until combined.
Meanwhile, cook pasta in a large pot of boiling salted water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain in a colander.
Add spaghetti to olive mixture in bowl and toss until combined well. (If pasta is dry, moisten with some reserved cooking water.)

Ingredients

3/4 cup Gaeta olives (3 ounces), pitted
1/4 cup drained bottled capers
1/4 cup pine nuts
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon dried hot red-pepper flakes
1/2 cup extra-virgin olive oil
1 pound dried spaghetti

OLIVE OIL DIPPING SAUCE

Used as a dipping sauce for Italian bread or can used as a cooking oil for veggies, poultry, pork, or seafood. Very adaptable.

Provided by Delores

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 7

Olive Oil Dipping Sauce image

Steps:

Combine the olive oil, garlic, oregano, salt, rosemary, basil, and pepper in a skillet over medium heat; cook until the garlic begins to sizzle, about 5 minutes. Remove immediately from heat.

Nutrition Facts : Calories 127.2 calories, Carbohydrate 0.2 g, Fat 14 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 0.2 mg

Ingredients

1 cup extra-virgin olive oil
2 cloves garlic, minced
¼ teaspoon dried oregano
1 pinch salt, or to taste
1 pinch dried rosemary, or to taste
1 pinch dried basil, or to taste
ground black pepper to taste

EXTRA-VIRGIN OLIVE OIL DIPPING SAUCE

Just a little something for dipping with bread. Great with pasta. Serve with a French baguette.

Provided by nairie

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 35m

Yield 4

Number Of Ingredients 7

Extra-Virgin Olive Oil Dipping Sauce image

Steps:

Stir olive oil, garlic, red pepper flakes, parsley, oregano, kosher salt, and black pepper together in a small bowl; marinate at room temperature for 30 minutes.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 0.6 g, Fat 28.1 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 3.9 g, Sodium 120.5 mg, Sugar 0.1 g

Ingredients

½ cup extra-virgin olive oil
½ teaspoon pressed garlic
½ teaspoon red pepper flakes
½ teaspoon dried parsley
½ teaspoon dried oregano
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

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Olive Sauce Salsa Di Oliva Recipes

OLIVE SAUCE - SALSA DI OLIVA

OLIVE SAUCE

FABULOUS OLIVE SALSA BY JAMES

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.

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Just a little something for dipping with bread. Great with pasta. Serve with a French baguette.

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