Olive Salsa Verde

Name: Olive Salsa Verde
Prep time: 5 min
Total time: 5 min
Yield: 40 ml
Cuisine: Latin
Ingredients: 7 g Olives; 4 g Capers; 16 g Anchovy; 13 ml Olive Oil

Independent adaptation of a publicly published Andrea Sarri recipe. Not affiliated with, sponsored by, or endorsed by Andrea Sarri.

Salsa Verde from a starred kitchen.

Ratio

Olive Oil 13 ml

Ingredients

Olives — 7 g
Capers — 4 g
Anchovy — 16 g
Olive Oil — 13 ml

Method

Pour to the lines in order (bottom → top): Olive Oil.
Add finishing notes: Olives, Capers, Anchovy.
Cap the jar and shake until emulsified.

Provenance

Andrea Sarri works in Ligurian seafood at Ristorante Sarri; credentials include Michelin 1* (Ristorante Sarri, Imperia).

Adapted from a Andrea Sarri recipe (Andrea Sarri / Great Italian Chefs (red mullet asparagus)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Andrea Sarri / Great Italian Chefs (red mullet asparagus) (published as “Olive Salsa Verde”). Full citation lives in Provenance.

Add to a jar