Ingredients for Olive Salsa
- 1 cup Green Olives
- 1 cup Pitted Black Olives
- 2 cloves Garlic
- 1-2 Jalapeno Chiles
- 1/4 cup Red Onion
- 1/2 Red Pepper
- 1/2 Yellow Pepper
- 1/4 cup Pine Nuts
- Fresh Parsley, for garnish
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 cup Kalamata Olives
- Salt, to taste
- Freshly ground black pepper, to taste
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How to Make Olive Salsa
- Toast 1/4 cup pine nuts in a small skillet over medium-low heat, stirring frequently, until lightly golden brown (about 5-7 minutes). Set aside to cool.
- Drain 1 cup Kalamata olives (or your favorite variety) well and roughly chop them.
- Mince 2 cloves garlic. Remove membranes from 1-2 jalapeños (adjust to your spice preference) and finely chop. Finely dice 1/2 red bell pepper and 1/2 yellow bell pepper. Finely chop 1/4 cup red onion.
- In a medium bowl, combine the toasted pine nuts, chopped olives, minced garlic, jalapeños, red and yellow bell peppers, and red onion.
- Add 1/4 cup extra virgin olive oil and 2 tablespoons red wine vinegar. Season generously with salt and freshly ground black pepper to taste.
- Mix well to combine all ingredients. Cover and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Bring to room temperature before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
5g
Fat
8g
Carbs
2g
