Gastronomixs

Warm olive sauce

This recipe may seem strange at first glance, but it is a truly perfect sauce. In effect, you simply make an emulsion, and no other binding agents are necessary.

Warm olive sauce

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

250

ml

olive oil

80

g

green olives

100

g

Taggia olives

100

g

Kalamata olives

150

ml

cream

25

g

garlic, finely chopped

20

g

capers

4

whole

anchovies, salted

Preparation method

  • Thoroughly rinse and drain the olives and capers.
  • Coarsely chop the olives, anchovies and capers.
  • Heat the olive oil to 100°C and add all ingredients except the cream. Simmer for 10 minutes.
  • Finally, add the cream and blend to a homogeneous mass.

Serving suggestions

  • As a sauce for pasta or polenta.
  • As a sauce for grilled meat.

Previous page