PANTRYFLEX

blend · herb sauce

★ STARRED KITCHENPrep 10 min

Olivelane Salsa

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

From a starred kitchen.

Ratio

Ratio by volume: Soda Water 200 ml
Soda Water 200 ml

Ingredients

  • Parsley — 30 g foglie di prezzemolo
  • Capers — 20 g di capperi sott'olio
  • Soda Water — 200 g di acqua gassata
  • Salt — 2 g di sale
  • Xanthan — 0,5 g di xantana

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

Olivelane 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

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First run is small.

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Provenance

Marco Visciola works in Ligurian seafood at Il Marin; credentials include Michelin 1* (Il Marin, Genoa).

Originally published as Salsa di Prezzemolo e Capperi.

Adapted from a Marco Visciola recipe (Marco Visciola / Reporter Gourmet (Cappon Magro 2.0)).

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 Marco Visciola / Reporter Gourmet (Cappon Magro 2.0) (published as “Salsa di Prezzemolo e Capperi”). Full citation lives in Provenance.

Companion jar