This recipe is very much inspired by the flavor memories from Provence from when I studied abroad in France in college. The herbs of a standard soupe au pistou evoke Provence anyway, but I always find myself wanting olives in any Provencal dish, hence the addition of good, briny olives to the pistou, which I like to turn into a hot, sizzling sauce to drizzle in. I can't eat beans, so I add sausage to boost the protein - it enhances the flavor too!

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