Some recipes become staples not because they’re complicated, but because they deliver huge flavor with minimal effort. That’s exactly what makes Green Olive Pasta Sauce such a standout. If you love the briny, buttery taste of Castelvetrano olives, this sauce will become your go-to for quick meals, impressive appetizers, and bold Mediterranean-inspired dishes.
This vibrant green sauce has a silky, pesto-like texture bursting with fresh herbs, garlic, and the unmistakable tang of olive brine. It’s one of those recipes you can whip up in five minutes yet tastes like something you’d order at a cozy Italian café. Whether tossed with warm pasta, spread on crusty bread, or served as a dip, this sauce adds brightness and depth wherever it goes. Let’s explore how easy it is to make and all the smart ways you can use it.
Recipe Overview
This Green Olive Pasta Sauce blends Castelvetrano olives, fresh herbs, garlic, and olive oil into a smooth, savory sauce. With a consistency similar to pesto, it’s perfect for pasta, sandwiches, grain bowls, or as a dip. It comes together in minutes and relies entirely on pantry-friendly ingredients.
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 and pepper, to taste
Step-by-Step Instructions
1. Blend the Olives
Add the olives to a food processor along with 6 tablespoons of the olive brine from the jar or can. The brine enhances the sauce’s tanginess and helps it blend smoothly.
2. Add the Herbs & Garlic
Add the parsley, dill, basil, garlic, and olive oil. Sprinkle in a pinch of salt and pepper.
Tip: Start with a small amount of salt since olives and brine are already salty. Adjust later if needed.
3. Process Until Smooth
Blend until the mixture becomes thick and spreadable, similar in texture to pesto. Scrape down the sides to ensure everything is evenly incorporated.
4. Adjust Seasoning
Taste and add additional salt, pepper, or olive brine depending on your preference. A splash more brine will thin the sauce and boost acidity.
5. Serve or Store
Use immediately with pasta, as a spread, or as a dip. This sauce also keeps well in the refrigerator for several days.
Cooking Tips & Variations
1. Change the Herb Profile
You can adjust the herb ratios depending on what you have or prefer:
- Add more basil for a sweeter, classic pesto-like flavor.
- Add extra dill for a stronger Mediterranean touch.
- Swap in cilantro for a brighter, citrusy twist.
2. Try Different Olives
If Castelvetranos aren’t available, you can use:
- Green manzanilla olives (tangier)
- Sicilian olives (earthier)
- A mix of green and black olives for a deeper flavor
Just make sure they’re pitted.
3. Adjust the Texture
- Add more olive oil for a richer, silkier sauce.
- Add more brine to make it looser for pasta.
- Blend less for a chunkier tapenade-style spread.
4. Add Flavor Enhancers
For extra depth, try:
- Lemon zest or juice
- Crushed red pepper flakes
- A tablespoon of capers
- A handful of toasted walnuts or pine nuts for creaminess
5. Make It Vegan-Friendly
The recipe is naturally vegan, making it an ideal dairy-free alternative to traditional pesto.
Storage & Serving Suggestions
Storage
- Refrigerate in an airtight container for 4–5 days.
- For longer storage, freeze small portions (like in an ice cube tray) and thaw as needed.
Serving Ideas
- Toss with freshly cooked pasta for a 10-minute meal.
- Spread on sandwiches, crostini, or wraps.
- Use as a dip with vegetables or crackers.
- Stir into grain bowls, roasted vegetables, or salads.
- Spoon over grilled chicken, fish, or tofu for a punch of flavor.
This Green Olive Pasta Sauce is proof that simple ingredients can create stunning results. With its fresh herbs, briny olives, and creamy consistency, it’s a versatile sauce you’ll find countless uses for—from fast weeknight pasta to elegant appetizers. You can adapt it endlessly and prepare it in minutes, making it an ideal recipe to keep in your rotation whenever you need flavor without fuss.
FAQs
1. Can I use a blender instead of a food processor?
Yes, but a food processor works best. If using a blender, add a little extra brine or olive oil to help it mix.
2. Do I have to use Castelvetrano olives?
No—any green olive works. Castelvetranos give the smoothest, mildest flavor.
3. How do I make the sauce thinner?
Add more olive brine or olive oil until you reach your preferred consistency.
4. What pasta pairs best with this sauce?
Short shapes like fusilli, penne, or farfalle hold the sauce well, but it works with any pasta.
5. Can I use this as a pizza sauce?
Absolutely—it makes a great base for flatbreads or Mediterranean-style pizzas.
A vibrant, herby Green Olive Pasta Sauce made in 5 minutes with Castelvetrano olives, fresh herbs, garlic, and olive oil. Perfect for pasta, dips, and spreads.