Recipe courtesy of Ruth Rogers

Olive and Chili Sauce

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: about 1 cup sauce
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About 8 ounces (225 grams) strong black olives, stoned and roughly chopped

1 fresh red chile, seeded and finely chopped

1 garlic clove, peeled and crushed

About 1/2 cup (120 ml) extra-virgin olive oil


Freshly ground black pepper


  1. Place the olives in a bowl, add the chile and garlic, cover with olive oil, and season with salt and pepper, if necessary.
  2. 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.