5 sauces with olives to give a different touch to your dishes
We have long been aware of the fundamental role played by olives in Mediterranean and Spanish cuisine. Not only because it is the basis of the oil, but also for its versatility as a product, which can be consumed as a simple appetizer, or used in complex haute cuisine. The particularity of its flavor leads us to think that it should be consumed alone or be a detail inside a dish, but, what if we turn it into a salsa? ¡ Let’s give it prominence!
Today we bring you five recipes for olive sauces to add a fresh and fun touch to your kitchen.
Green olive sauce with garlic
Ingredients
1 cup pitted green olives
6 large garlic cloves
2 eggs
Olive oil (about 500 ml)
Salt
Pepper
1 lemon
Preparation
Peel the garlic cloves and crush them in a mortar.
Take the cup of pitted olives, add them to the blender and start crushing while adding the olive oil, until you get a creamy texture.
Pour the mixture into a bowl and set aside. Clean and dry the blender thoroughly.
Add the eggs to the mixer and beat, allowing them to air for a few seconds. Then gradually pour in the oil, letting it drip off in a steady stream.
When the consistency is creamy, add the crushed garlic and season with salt and pepper.
Finally, add the lemon juice and the olive mixture, and when the cream is smooth, the sauce is ready.
https://www.deliciosi.com/salsa-de-aceitunas/
Manzanilla olive sauce with capers and sherry
Ingredients
200 grams of pitted green Manzanilla olives
50 grams of capers
1 small onion (cored)
1 dash of olive oil
Half a glass of poultry or vegetable stock
Half a glass of Oloroso de Jerez sherry
1 pinch of salt
1 pinch of pepper
Preparation
Using a knife, chop the olives and capers (without mixing) and chop the onion.
Cover the frying pan with oil and place the onion over a medium heat. When transparent, add the olives until lightly fried.
After stirring for two or three minutes, add the capers and leave to cook, stirring constantly.
Heat the Oloroso in a saucepan over the heat. When it is very hot, raise the heat of the pan to maximum, wait a few seconds and pour the oloroso over it and flambé it.
When it has gone off, keep the heat on high for a little longer to allow the alcohol to evaporate. Add the stock and boil for about a minute for the same purpose.
Mash until you obtain a greenish cream to which add a touch of pepper and, if necessary, rinse with a little more stock and a light boil.
https://www.recetasgratis.net/receta-de-salsa-de-aceitunas-25823.html
Black olives and mustard sauce
Ingredients
300 grams of pitted black olives
2 eggs
1 clove of garlic
50 cl olive oil
Juice of 1 lemon
5 grams Dijon mustard
Salt and black pepper to taste
Preparation
Boil the olives 3 times (from cold water), dry and set aside.
Make a mayonnaise with the eggs, lemon juice, salt, pepper, mustard and oil (pour in a trickle).
Remove from the glass and set aside. Without cleaning it, add the olives and garlic, and blend until a smooth paste is obtained. Pour in the reserved mayonnaise and continue blending until it is creamy and smooth.
Keep refrigerated until ready to serve.
https://www.lanacion.com.ar/recetas/guarniciones/salsa-de-aceitunas-nid10012022/
Bitter olive sauce
Ingredients
Two eggs
7 bitter purple olives
250 ml sunflower oil
1 dessert spoon of sea salt
Juice of half a lemon
Preparation
Put the eggs in the blender, add the oil and start to process until it emulsifies to form a mayonnaise.
Take the olives and remove the pits.
Add the salt, the lemon juice and the olives together with the mayonnaise, and blend until the mixture is a uniform purple-greyish colour.
https://cookpad.com/es/recetas/6306087-salsa-de-aceitunas-naturales
Soft cream of green manzanilla olives, anchovies and capers
Ingredients
200 grams of pitted manzanilla green olives
2 or 3 anchovies
1 dessert spoon of capers
1 tablespoon of cream cheese or mayonnaise
Preparation
Drain the olives from the brine.
Make a homemade mayonnaise to add to the cream. Alternatively, we can use cream cheese.
In a blender, add the green manzanilla olives, capers, anchovies (one at a time, to gauge if they are too salty) and the mayonnaise.
https://recetasdecocina.elmundo.es/2022/03/crema-suave-de-aceitunas-verdes-manzanilla.html
