Some sauces bring comfort, others bring bold flavor—but this Green Olive Pasta Sauce brings both. It’s vibrant, savory, herbaceous, and irresistibly briny thanks to Castelvetrano olives. If you love olives, fresh herbs, and Mediterranean flavors, this sauce will quickly become one of your go-to recipes. It comes together in minutes, requires no cooking, and transforms simple pasta into something unforgettable.
What makes this sauce special is its balance: the buttery richness of Castelvetrano olives, the freshness of parsley and basil, the delicate lift from dill, and the slight sharpness of garlic. Together, these ingredients create a pesto-like sauce that’s versatile enough for pasta, spreading on crostini, tossing with grain bowls, or using as a bright dip. Let’s break down how to prepare it and make it shine.
Recipe Overview
This Green Olive Pasta Sauce blends Castelvetrano olives, fresh herbs, garlic, and olive oil into a smooth, pesto-style sauce with a rich briny flavor profile. It requires no cooking, takes less than 10 minutes to prepare, and can be used on pasta or as a dip, spread, or topping. It’s a fast, flexible addition to your kitchen repertoire.
Ingredients & Instructions
Ingredients
- 2 cups pitted Castelvetrano olives (with brine)
- ½ cup packed fresh parsley
- 2 tbsp fresh chopped dill
- ½ cup packed fresh basil leaves
- 2–3 garlic cloves
- 6 tbsp extra virgin olive oil
- Salt & pepper, to taste
Step-by-Step Instructions
1. Blend the Olives
Add the olives to your food processor along with 6 tablespoons of their brine. The brine adds salinity and helps the sauce blend smoothly.
2. Add Herbs and Seasonings
Add the parsley, dill, basil, garlic, and olive oil. Sprinkle in a small pinch of salt and pepper.
Tip: Start with less salt—olives and brine are naturally salty.
3. Process Until Smooth
Blend until you reach a pesto-like consistency—smooth but still a bit textured. Scrape down the sides if needed.
4. Adjust Seasoning
Taste and adjust the flavor:
- Add more brine for salinity and brightness
- Add olive oil for richness
- Add herbs for freshness
- Add pepper for a little bite
5. Serve
Use immediately or refrigerate. Serve with:
- Hot cooked pasta
- Grilled bread
- Crackers
- Veggies
- As a sandwich spread
Cooking Tips & Variations
1. Choose the Right Olive
Castelvetrano olives are ideal because they’re buttery and mild. If using a stronger olive (like manzanilla), reduce added salt and brine.
2. Adjust Thickness
- Add more olive oil for a silkier texture
- Add more brine for a thinner, punchier sauce
- Add extra herbs to thicken while boosting freshness
3. Herb Swaps
Try replacing part of the herbs with:
- Cilantro
- Mint
- Arugula (for pepperiness)
4. Make It Creamy
Blend in:
- A few tablespoons of ricotta
- A spoonful of Greek yogurt
- A bit of Parmesan
This turns it into a rich, spreadable sauce.
5. Add Heat
Mix in:
- Red pepper flakes
- Calabrian chili paste
This balances the briny olive flavor with gentle heat.
Storage & Serving Suggestions
Storage
- Refrigerate in an airtight container for up to 5 days.
- Freeze for up to 2 months—store in small portions for easy use.
Serving Ideas
- Toss with hot spaghetti or short pasta
- Spread on focaccia or baguette
- Use as a dip for vegetables
- Add to antipasto platters
- Stir into warm grains like couscous or farro
For pasta, reserve some cooking water and mix with the sauce to loosen and coat the noodles evenly.
This green olive pasta sauce is an efficient way to bring Mediterranean flavor into your meals. It’s quick, customizable, and versatile, making it easy to elevate pasta, appetizers, and snacks with minimal effort. The bright herbs and rich olives come together beautifully for a sauce that works any time you need something bold and quick.
FAQs
1. Can I use a different type of olive?
Yes, but flavor will change. Castelvetrano is mild; other olives may be saltier or sharper.
2. Can I make it ahead?
Yes—flavor actually improves after resting. Store up to 5 days in the fridge.
3. Can I make this without a food processor?
A blender works, though you may need more liquid. Hand-chopping gives a tapenade-like texture.
4. Do I have to use olive brine?
It’s recommended for depth and saltiness, but you can use a splash of lemon juice or water instead.
5. What pasta pairs best?
Short shapes like rotini, fusilli, and farfalle hold the sauce well.
A vibrant, briny Green Olive Pasta Sauce made with Castelvetrano olives, herbs, garlic, and olive oil. Quick, no-cook, and perfect for pasta, spreads, and dips.
