Ingredients

• About 8 ounces (225 grams) strong black olives, stoned and roughly chopped
• 1 fresh red chile, seeded and finely chopped
• 1 garlic clove, peeled and crushed
• About 1/2 cup (120 ml) extra-virgin olive oil
• Salt
• Freshly ground black pepper

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Instructions

1. Place the olives in a bowl, add the chile and garlic, cover with olive oil, and season with salt and pepper, if necessary.
2. This sauce may also be made in a food processor. Briefly pulse-chop the olives, then add the chile and garlic, and again briefly pulse-chop. Avoid over-processing and ending up with a paste.