PANTRYFLEX

blend · herb sauce

★ STARRED KITCHENPrep 10 min

Olivepoint Salsa

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

From a starred kitchen.

Ratio

Ratio by volume: White Wine Vinegar 69 ml, Olive Oil 110 ml
White Wine Vinegar 69 mlOlive Oil 110 ml

Ingredients

  • Bread — 100 g di pane
  • Parsley — 150 g di prezzemolo
  • Capers — 10 g di capperi
  • Anchovy — 20 g di acciughe
  • White Wine Vinegar — 70 g di aceto di vino bianco
  • Olive Oil — 100 g di olio
  • Salt — sale (2 g)
  • Pepper — pepe (0.5 g)

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

Olivepoint 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 · 6 national awards

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Provenance

Riccardo Forapani works in Modern Italian / Emilia at Cavallino; credentials include Michelin 1* (Cavallino, Maranello).

Originally published as Salsa Verde.

Adapted from a Riccardo Forapani recipe (Riccardo Forapani / Reporter Gourmet (cotechino alla Rossini)).

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 Riccardo Forapani / Reporter Gourmet (cotechino alla Rossini) (published as “Salsa Verde”). Full citation lives in Provenance.

Companion jar