PANTRYFLEX

blend · herb sauce

★★★ KITCHENPrep 10 min

Olive Sauce

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

FINISHING SAUCE · GARDEN VEGETABLES & MEDITERRANEAN PLATES

In the published recipe, this is the finishing sauce for Chefs Collective. The same recipe pairs it with Anchovy Mayonnaise, the anchovy mayonnaise.

Fresh herb finish for fish, chicken, and vegetables.

On the jar

OLIVE

Method
blend
Yield
about 3¼ cups
Ingredients
6

Blender sauce. Cook from the recipe

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

  • Olives500 g
  • Olive Oil⅔ cup (160 ml)
  • Caper Brine2 tsp caper juice (10 ml)
  • Capersabout ½ cup (80 g)
  • Water4 Tbsp water (60 ml)
  • Garlic2 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.

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Companion jar

Olive Sauce 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.

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

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