Black & Green Olive Sauce with Rosemary, Orange & Garlic
From the blog For Love of the Table
1/4 c. chopped Kalamata olives
1/4 c. chopped Kalamata olives
1/4 c. chopped green Picholine olives
1/4 c. chopped green Picholine olives
2 t. finely minced garlic
2 t. finely minced garlic
1 T. grated orange zest
1 T. grated orange zest
1 T. minced fresh rosemary (see note)
1 T. minced fresh rosemary (see note)
2 T. fresh lemon juice
2 T. fresh lemon juice
2 T. fresh orange juice
2 T. fresh orange juice
1/2 to 2/3 cup extra virgin olive oil
1/2 to 2/3 cup extra virgin olive oil
1/2 t. freshly ground black pepper
1/2 t. freshly ground black pepper
2 to 3 T. minced Italian flat leaf parsley (optional)
2 to 3 T. minced Italian flat leaf parsley (optional)
Combine all the ingredients and let sit at room temperature for up to an hour to allow the flavors to blend. Serve over grilled, pan-seared, poached or roasted fish. Refrigerate any unused portion. Serves 6 to 8.
Combine all the ingredients and let sit at room temperature for up to an hour to allow the flavors to blend. Serve over grilled, pan-seared, poached or roasted fish. Refrigerate any unused portion. Serves 6 to 8.
Note: The original recipe calls for 2 T. rosemary. I didn't have that much on hand when I made the sauce this last time. I really liked the lesser amount...you should include the amount that you prefer.
Note: The original recipe calls for 2 T. rosemary. I didn't have that much on hand when I made the sauce this last time. I really liked the lesser amount...you should include the amount that you prefer.
http://www.forloveofthetable.com/2014/05/market-inspirations-asparagus-white.html
As published on forloveofthetable.com
Unless otherwise noted, all content and photos © 2010-2014 Paige Vandegrift, All Rights Reserved