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Thick Marjoram Sauce with Capers and Green Olives

(recipe, Deborah Madison)

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This recipe was adapted from Vegetable Literacy.


  1. 1 slice country bread, crusts trimmed
  2. 2 Tbsp. aged red-wine vinegar
  3. 1 garlic clove, coarsely chopped
  4. Sea salt
  5. ⅓ cup fresh marjoram leaves
  6. 3 Tbsp. capers, drained
  7. ½ cup pine nuts or walnuts
  8. 1 cup finely chopped parsley
  9. 10 pitted green olives
  10. ½ cup olive oil
  11. Freshly ground pepper


  1. Put the bread on a plate and sprinkle the vinegar over it.
  2. Pound the garlic with ½ teaspoon salt in a mortar until smooth, then work in the marjoram, capers, nuts, parsley, and olives. Pound until you have a coarse purée. (Alternatively, you can do this in a food processor.)
  3. Add the bread and the olive oil and work until the sauce is well amalgamated. Season with pepper, taste for vinegar, and add a little more if you think it needs it. The sauce should be very thick.