Olive-Tahini Sauce

A warm, savory sauce that combines the briny depth of black olives with the creamy richness of tahini. The olive liquid from the can becomes part of the cooking base, bringing concentrated olive flavor into the sauce before the chopped olives themselves get stirred in at the end.

Tahini gets whisked in gradually to prevent clumping, then a flour paste thickens everything into a smooth, pourable consistency. A squeeze of lemon and a pinch of thyme brighten and lift the heavier flavors. Serve it immediately while it’s warm and glossy.

This works over roasted vegetables, grilled tofu, cooked grains, or as a dip for warm pita bread.

Kitchen Tips

• Make the flour paste smooth before adding it. Lumpy flour paste means a lumpy sauce, and there’s no fixing it once it’s in.
• Whisk the tahini in slowly, a little at a time. Dumping it in all at once can cause it to seize into a thick clump.
• Use the olive brine. It’s salty and flavorful, doing the same job as stock without needing a separate ingredient.
• Serve immediately. Tahini sauces thicken as they cool and can become pasty if they sit too long.

Variations

• Use green olives instead of black for a sharper, more pungent version.
• Add a clove of minced garlic with the thyme for extra savory punch.
• Thin with extra lemon juice and serve at room temperature as a salad dressing.