This sauce draws upon the concept of ‘pesto‘: a raw vegetable (or fruit), some garlic and a few tablespoons of olive oil, all blended in a scrumptious mixture.
The important twist is that to prepare this spread you can use a food processor instead of a mortar – and voilà! An excellent sauce for sandwiches, bruschette and pasta is ready.
Serves: 2 | Preparation time: 5 minutes
- Pitted black olives: 100 g
- Garlic: 1 clove
- Thyme, fresh: about 1 sprig
- (optional) Chili pepper: 1
- Extra virgin olive oil (EVOO): 3 tbsp
- A pinch of salt
Peel the garlic clove, then put it in a blender along with the olives, the thyme, the chili pepper, the oil and a pinch of salt.
Blend until the resulting misture is homogeneous.
You can store your homemade black olives spread in a glass jar; cover the surface of the spread with a relatively thick layer of olive oil and then close the jar hermetically.
Tip: If stored in the fridge, this spread keeps for about a month