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Thick Marjoram Sauce with Capers and Green Olives
(recipe, Deborah Madison)
This recipe was adapted from Vegetable Literacy.
- 1 slice country bread, crusts trimmed
- 2 Tbsp. aged red-wine vinegar
- 1 garlic clove, coarsely chopped
- Sea salt
- ⅓ cup fresh marjoram leaves
- 3 Tbsp. capers, drained
- ½ cup pine nuts or walnuts
- 1 cup finely chopped parsley
- 10 pitted green olives
- ½ cup olive oil
- Freshly ground pepper
- Put the bread on a plate and sprinkle the vinegar over it.
- 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.)
- 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.