blend · herb sauce
HATTED KITCHENPrep 10 minCopperhall Green Olive
Independent adaptation of a publicly published Clayton Wells recipe. Not affiliated with, sponsored by, or endorsed by Clayton Wells.
From a hatted kitchen.
Ratio
Ingredients
- Olive Oil — 1½ tbsp olive oil (22.5 ml)
- Olives — 200 gm pitted green olives, soaked, drained, sliced (200 g)
- Egg — 1 egg
- Parsley — ½ cup (firmly packed) flat-leaf parsley (120 ml)
- Water — 40ml reserved olive water
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Get Copperhall Green Olive + 4 more sauces like it
The full recipe and its 4 closest matches, straight to your inbox. PantryFlex is building a pour-and-shake sauce jar — we'll tell you when it launches.
First jar run is small — the list gets first dibs.
Companion jar
Copperhall Green Olive wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 4 stars · 3 national awards
- Flintrail Frühlingszwiebel-Espuma★ STARRED KITCHEN
- Cinderyard TartarCHAMPION CHEF
- Grove GribicheNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
Missed the form above? Get these recipes by email.
Provenance
Clayton Wells — published sauce recipes in the PantryFlex catalog. Good Food Guide 2 hats (Automata).
Originally published as Green Olive Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Clayton Wells / Gourmet Traveller (Automata pork neck) (published as “Green Olive Sauce”). Full citation lives in Provenance.