INGREDIENTS
- 1/2 c coarsely chopped Castelvetrano Olives, Pitted
- 1 tbsp drained and chopped Organic Capers
- 4 cloves pickled garlic, minced
- 4 filets anchovies, minced
- 2 tsp preserved lemon, finely chopped
- 1 lemon, zested and juiced
- 1 pinch red pepper flakes
- 1/2 cup Renieris Estate Extra Virgin Olive Oil (500ml)
- 1/2 lb pasta
- salt & pepper, to taste
INSTRUCTIONS
Any green olive will do for this green sauce, but we like using Sicilian Divina Castelvetrano or Frescatrano™ Olives. Not only are they a beautiful, bright green but they’re also meaty and sweet.