Green Olive Chimichurri Sauce

You can serve this sauce with Rach’s Argentinian-style steaks, Bife de Chorizo with Hearts of Palm Salad.


  • 2 cups green olives, pitted
  • 1 piece stale bread, such as white bread
  • 4-5 sprigs thyme, leaves removed from the stem
  • A few pinches of red pepper flakes (more if you like)
  • 1/2 medium red onion, finely chopped
  • 1 clove garlic, grated
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil (EVOO)
  • Salt and freshly ground black pepper


Add the olives, bread, thyme, red pepper flakes, red onion, garlic and red wine vinegar to a food processor and pulse to finely chop. With the food processor running, stream in the EVOO until the sauce is smooth.

Transfer to a bowl, season with salt and pepper, and toss to combine.

What's Fresh from @RachaelRay

Rachael Ray