blend · pan sauce
★ STARRED KITCHENPrep 10 minNocellara Olive Broth
Independent adaptation of a publicly published Rocco de Santis recipe. Not affiliated with, sponsored by, or endorsed by Rocco de Santis.
FINISHING SAUCE · PANZANELLA & SUMMER SALADS
In the published recipe, this is the finishing sauce for panzanella with almonds & caviar. The same recipe pairs it with Almond Cream, the almond cream.
De Santis's olive broth for a summer panzanella.
On the jar
NOCELLARA
- Method
- blend
- Yield
- about 3¾ cups
- Ingredients
- 2
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Olives400 g
- Tomato Water2½ cups (600 ml)
Method
- This sauce needs a blender. The jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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Companion jar
Nocellara Olive Broth 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
Rocco De Santis. Italian contemporary. Cited awards include: Michelin 2* (Santa Elisabetta).
Originally published as Zuppetta di Olive Nocellara.
More from this kitchenFAQ
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 Rocco De Santis / Cucine d'Italia (Gambero Rosso panzanella all'agro, mandorle, caviale) (published as “Zuppetta di Olive Nocellara”). Full citation lives in Provenance.