PANTRYFLEX

blend · herb sauce

★ STARRED KITCHENPrep 10 min

Oliveway Salsa

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

From a starred kitchen.

Ratio

Ratio by volume: Water 200 ml, Olive Oil 55 ml
Water 200 mlOlive Oil 55 ml

Ingredients

  • Sea Lettuce — 100g lattuga di mare
  • Samphire — 100g salicornia
  • Sea Fennel — 25g finocchio di mare sott’aceto
  • Lemon Zest — 10g scorza limone
  • Water — 200g acqua
  • Olive Oil — 50g EVO ligure

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Oliveway Salsa 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 · 3 stars · 4 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Enrico Marmo works in Ligurian / Menton at Balzi Rossi; credentials include Michelin 1* (Balzi Rossi).

Originally published as Salsa Iodata.

Adapted from a Enrico Marmo recipe (Enrico Marmo / Reporter Gourmet (cappon magro vegetale)).

More from this kitchen

FAQ

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 Enrico Marmo / Reporter Gourmet (cappon magro vegetale) (published as “Salsa Iodata”). Full citation lives in Provenance.

Companion jar