Green Olive Pasta

Sautéed green olives and garlic in butter create an easy, flavorful pasta sauce that’s so easy to make, yet so impressive. Add a splash of lemon juice for balance and top each portion with freshly ground pepper and Parmesan shavings for a delicious, dressy dinner that’s as much a treat for guests as it is for the family!


1 lb. long pasta (such as spaghetti or linguine)

2 Tbsp. unsalted butter

1 Tbsp. olive oil

1½ c. mild green olives, pitted and coarsely chopped

4 cloves garlic, minced (Optional: add Society Garlic to taste)

Juice of 1 medium lemon

¼ c. fresh parsley leaves, coarsely chopped

Freshly ground black pepper

Kosher salt

Shaved Parmesan cheese, for serving (optional)


  • Bring a large pot of salted water to a boil. Add pasta and cook 1 minute less than al dente (about 8 minutes). Reserve 1 cup of pasta water, then drain.
  • Meanwhile, heat butter and olive oil in a large skillet over medium heat. Add olives and garlic and cook until softened and fragrant (3-4 minutes). Remove from heat and stir in lemon juice.
  • Return skillet to medium heat and add cooked pasta and reserved pasta water. Simmer, tossing and stirring pasta, until pasta is al dente and sauce thickens and coats pasta (1-2 minutes).
  • Add parsley and a few generous grinds of black pepper; toss to combine. Taste and season with more pepper and salt as needed.
  • Divide among shallow bowls, top with shaved cheese if desired, and serve.