Recipe courtesy of Ruth Rogers
Episode: London
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Total:
10 min
Prep:
10 min
Yield:
about 1 cup sauce
Level:
Easy

Ingredients

Directions

Place the olives in a bowl, add the chile and garlic, cover with olive oil, and season with salt and pepper, if necessary.

This sauce may also be made in a food processor. Briefly pulse-chop the olives, then add the chile and garlic, and again briefly pulse-chop. Avoid over-processing and ending up with a paste.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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