PANTRYFLEX

blend · herb sauce

★★★ KITCHENPrep 10 min

Juniperrow Olive

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

Fresh herb finish for fish, chicken, and vegetables.

Ratio

Ratio by volume: Olive Oil 160 ml, Caper Brine 10 ml, Water 60 ml
Olive Oil 160 mlCaper Brine 10 mlWater 60 ml

Ingredients

  • Olives — 500 g pitted black olives
  • Olive Oil — 160 ml olive oil
  • Caper Brine — 2 tsp caper juice (10 ml)
  • Capers — 80 g capers
  • Water — 4 Tbsp water (60 ml)
  • Garlic — 2 garlic cloves

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

Juniperrow 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:

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Provenance

Kei Kobayashi. French / Japanese. Cited awards include: Michelin 3* (Kei); Le Chef 100.

Originally published as Olive Sauce.

Adapted from a Kei Kobayashi recipe (Kei Kobayashi / Metropolis Japan (Chefs Collective)).

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 Kei Kobayashi / Metropolis Japan (Chefs Collective) (published as “Olive Sauce”). Full citation lives in Provenance.

Companion jar