Interestingly enough, despite my initial reservation to green olives, I made this twice this week.
GREEN OLIVE SALSA VERDE WITH SPAGHETTI
(adapted from Drizzle and Dip)
serve 1 hearty serving, or 2 smaller ones
1/4 C green olives (about 7), minced
3 cloves roasted garlic, mashed into a paste – see here but omit the thyme
1/4 tsp chopped mint
1/2 tsp chopped parsley
1-2 drops lemon juice
3-4 tbsp Extra Virgin Olive Oil
Parmigiano Regiano, grated
Spaghetti enough for 1-2
- In a small-medium bowl, add the mashed roasted garlic and the olive oil. Whisk to create a consistent paste, before adding the green olives, mint, parsley, lemon juice and black pepper. Add more EVOO if it’s too “dry”. Taste and adjust seasoning. Keep in the fridge overnight for the flavor to develop.
- Boil the pasta as per instruction. Drain the pasta & mix with the salsa verde mixture.
- Plate and garnish with grated Parmigiano Reggiano.
Note: I personally prefer roasted garlic because of the sweetness and smoothness of it. Roasted garlic has depth. I usually keep a small jar of garlic confit a la Anthony Bourdain, at times omitting the thyme. Otherwise, you can just use 1 small clove of raw garlic.