Spanish-Style Olive-Herb Sauce

Looking to spice up your sauce skills? You’ll love the tantalizing hit of brininess that green olives lend to this vibrant green herb sauce. In addition to the olives, oregano and parsley form a delicious duet that’s complemented by tangy mustard and spicy red pepper flakes. The combination of earthy elements and zesty ingredients make this sauce perfect for marinating mushrooms, drizzling over tacos, or zhuzhing up a basic grain bowl. Don’t stress if you don’t use it all at once—this olive-herb sauce can be kept in an airtight container and stored in the fridge for up to a week. 

For more inspiration, check out these tasty ideas:

Yield: Makes 1⅓ cups
Time: 15 minutes
  • 1 medium green bell pepper, finely chopped
  • ½ cup finely chopped onion
  • 2 tablespoons sherry vinegar or white wine vinegar
  • 3 cloves garlic, minced
  • ½ teaspoon coarse-grain mustard
  • 1 cup chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped pitted green olives, such as Manzanilla
  • ⅛ to ¼ teaspoon crushed red pepper (optional)


  1. In a medium skillet cook bell pepper and onion over medium 4 to 6 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add vinegar and garlic. Cook 2 to 3 minutes more or until most of the liquid is evaporated. Whisk in mustard. Cool 5 minutes.
  2. Transfer pepper mixture to a food processor. Add ½ cup of the parsley, the oregano, olives, crushed red pepper (if using), and 2 tablespoons water. Process until slightly smooth. Stir in the remaining ½ cup parsley.

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