Creamy Lemon and Olive Sauce

Sauces can be served over vegetables, meat or pasta. They can liven up what would otherwise be a bland meal. In this sauce, the lemons add a fresh burst of citrus and the Kalamata olives add a savoury element. I served it over linguine but it would be delicious over steamed vegetables.

Here’s the recipe.


  • 1 cup of table cream

  • 1 cup of olive oil

  • juice of 1 lemon

  • 1 habanero pepper

  • 4 basil leaves

  • 10 cloves of garlic

  • 1/2 cup of sliced pitted black  olives

  • 1 tablespoon of dried rosemary

  • 1 tablespoon of black pepper

  • salt


  • In a blender, puree the cream, olive oil, lemon juice, habanero pepper, basil leaves and garlic.




  • Pour the mixture into a heated pan and add the olives, rosemary, black pepper and salt to taste. Keep stirring and  allow the sauce to thicken. Once the sauce has reached the desired consistency, it’s ready.






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