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A beautifully plated olive spread served in a small bowl, garnished with fresh herbs.

Green Olive Pasta Sauce Recipe

This vibrant Castelvetrano olive dip combines fresh herbs, garlic, and olive oil for a Mediterranean-inspired spread perfect as a dip, pasta sauce, or sandwich spread.
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Prep Time 5 minutes
Total Time 5 minutes
Course condiment, dip
Cuisine American
Servings 8
Calories 145 kcal

Equipment

  • Food processor
  • Measuring spoons and cups
  • Knife and cutting board

Ingredients
  

  • 2 cups pitted castelvetrano olives with brine jarred or canned in brine
  • ½ cup packed fresh parsley
  • 2 Tablespoons fresh chopped dill leaves
  • ½ cup packed fresh basil leaves
  • 2-3 medium garlic cloves
  • 6 Tablespoons extra virgin olive oil
  • Salt and pepper

Instructions
 

  • Add 2 cups of Castelvetrano olives and 6 tablespoons of brine to a food processor.
    A neatly arranged countertop featuring 2 cups of Castelvetrano olives with brine, fresh parsley, dill, basil, garlic cloves, and a bottle of olive oil. Everything is set near a food processor, ready for blending.
  • Add parsley, dill, basil, garlic, and olive oil to the processor.
    Close-up shot of Castelvetrano olives being poured into a food processor along with 6 tablespoons of brine. The fresh herbs and garlic are prepared on the side
  • Sprinkle a pinch of salt and pepper.
  • Process the mixture until it reaches a smooth, pesto-like consistency.
    Action shot of the food processor blending olives, herbs, garlic, and olive oil into a smooth, vibrant green pesto-like consistency.
  • Taste and adjust seasoning with additional salt and pepper, if needed.
    Close-up of a spoon sprinkling salt and pepper into the olive mixture while in the food processor, ensuring the flavors are perfectly balanced.
  • Serve as a dip, spread, or toss with pasta.
    A beautifully plated olive spread served in a small bowl, garnished with fresh herbs. Accompanying it are slices of crusty bread and a drizzle of olive oil on the side