This 5-Minute Olive Sauce Belongs on Whatever You're Making for Dinner Tonight

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This 5-Minute Olive Sauce Belongs on Whatever You're Making for Dinner Tonight
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It's awesome on fish—but we've thrown it on chicken, rice, crackers, straight from the spoon...

Ted Cavanaugh

Time for a bold declaration, and a very revealing insight into why I like this sauce so much. In my eyes, Castelvetrano olives are the only olives that matter. Period. Full stop. Every other olive is a disappointment. The firmness in a green Castelvetrano is unparalleled, and makes it both an olive eater's and an olive skeptic's olive

. The buttery creaminess, rich flavor, and pleasant saltiness—without overwhelming, like Kalamatas—makes them a contender in every weight class, and an absolute knockout for simply-prepared proteins. That was a boxing metaphor. The mixture itself takes about five minutes to make, even though the ingredient list seems long. The most time-consuming part is pitting and crushing the olives, which to be honest, isn’t a chore at all, because you get to eat them while you work . Here’s how to do it, so you don’t have to slice and pit every olive.Lay all your olives out on a paper towel. Cover them with another paper towel. Take the bottom of a mug and smash the hell out them.

to grate some garlic and lemon zest into the mix and finish it with the lemon juice, salt, and pepper. Mix it all up. Give it a whiff. The proportions here are flexible. Want a little more acid? Up the lemon juice. More bite? Up the garlic. Want more tarragon? Up the…tarragon. Duh. For the official recipe and measurements,Humility might be a human being's greatest virtue, but for a sauce, it’s versatility. Versatility and taste. And maybe the inclusion of Castelvetrano olives.

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