By Nat D’Ignazio Ingredients 1 kilo green pitted olives (drained and rinsed brine-cured) Use equal portion of combination of beef, pork and chicken pre-cooked in typical pre-salsa dry sauce or simply use equal portions of left-over roasts for example 1 kg or less depending on quantity required 1/2 teaspoon fine sea salt 2 egg yolks … Continue reading Olive Ascolane