Description
Sauce vierge from Jamie Oliver brings Mediterranean sunshine to your plate with fresh herbs and zesty citrus. Effortless elegance meets simple ingredients, creating a versatile sauce you’ll want to drizzle over fish, vegetables, and grilled meats.
Ingredients
Scale
- 5 ½ tbsps extra virgin olive oil
- 2 tbsps fresh lemon juice
- 2 tomatoes, seeded and diced into 0.8 cm (⅓ inches) cubes
- 12 black olives, pitted and cut into strips (Spanish, kalamata, or other)
- 2 anchovy fillets, very finely minced
- ½ tsp garlic, very finely minced
- 1 tsp parsley, finely chopped
- ½ tsp chives, finely chopped
- ½ tsp tarragon leaves, finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Prep Ingredients: Carefully halve ripe tomatoes, remove seeds, and dice into uniform small pieces. Finely mince anchovies, garlic, parsley, chives, and tarragon to create an almost paste-like consistency.
- Combine Sauce Components: In a medium mixing bowl, blend extra virgin olive oil, lemon juice, diced tomatoes, kalamata olives, minced anchovies, garlic, and chopped herbs. Whisk thoroughly to create a harmonious flavor profile.
- Season and Adjust: Taste the sauce critically, evaluating its saltiness and overall balance. Incrementally add salt if needed, considering the complementary dish’s inherent seasoning to achieve a perfectly calibrated flavor composition.
Notes
- Master Mincing Technique: Achieve ultra-fine herb and anchovy consistency by using a razor-sharp knife, creating an almost paste-like texture that ensures even flavor distribution throughout the sauce.
- Tomato Precision Matters: Remove seeds and watery core meticulously to prevent diluting the sauce’s intense flavor profile, resulting in clean, concentrated tomato pieces that integrate seamlessly.
- Balance Salt Strategically: Taste incrementally and consider the underlying dish’s natural seasoning before adding extra salt, preventing over-salting and maintaining a delicate flavor harmony.
- Oil Quality Elevates Taste: Use premium extra virgin olive oil as the sauce’s foundation, which dramatically enhances the overall depth and richness of the sauce vierge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dinner, Appetizer
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 220
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg