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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This sauce is a simple yet bold combination of garlic, chillies, and olives, perfect for adding a punch of flavor to your dishes. The finely chopped garlic releases its aroma as it gently sautés in olive oil, while the chillies bring a spicy kick. The olives add a briny depth, balanced by a touch of acidity from lemon juice or vinegar. Optional tomato paste can give it a richer body, making it versatile for pasta,...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat olive oil on low-medium heat.
Add garlic and gently sauté until fragrant, avoiding excessive browning.
Stir in chillies and cook for another minute.
Add chopped olives and mix well.
Add lemon juice or vinegar and optional sugar, stirring to combine.
If using tomato paste, stir it in and cook for 2–3 minutes.
Season with salt and black pepper. Simmer briefly until everything melds together.
You can substitute fresh red chillies with chilli flakes for convenience.
For a richer flavor, use crushed tomatoes instead of tomato paste.
Adjust the sugar based on the acidity of your lemon juice or vinegar.
Can I use black olives instead of green?
Yes, you can use either green or black olives based on your preference.
What type of vinegar works best?
White vinegar or apple cider vinegar are good options for this recipe.
Can I make this sauce ahead of time?
Yes, you can store it in an airtight container in the fridge for up to a week.
Is the sugar necessary?
No, the sugar is optional and only helps balance the acidity if needed.
Can I make this sauce less spicy?
Reduce the amount of chillies or use mild chilli flakes to lower the spice level.
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