Olive Salsa Recipe

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Olive Salsa

Jane Whittaker


This is from my book Salsa Cooking by Marjie Lambert.
Copyright 1994 Quinted Publishing Limited.
This is a beautiful and flavorful salsa. it can be the star of the meal spooned over salsa, spreading on toasted French bread, or just eaten with doritoes or scoops.
If you dislike anchovies, they can be left out. There are a lot of strong flavors competing here, so the heat of the jalepenos are not as noticible if you leave out the seeds.

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10 or more


15 Min


10 Min




7 oz
jar pitted green olives, drained and chopped
3 oz
can pitted black olives, drained and chopped
3 clove
garlic, finely minced
2 medium
jalepenos, minced, some seeds removed
1/3 c
red onion, finely chopped
1/3 c
sweet red pepper, finely chopped
2 oz
anchovy fillets (about 15) minced
1/4 c
pine nuts, lightly toasted
2 Tbsp
olive oil
1 Tbsp
red wine vinegar

Directions Step-By-Step

Drain olives, and coarsley chop them, Mix all remaining ingredients and let flavors blend for 30 minutes before serving.
To toast the pine nuts pre heat oven to 350°, spread them out, abd bake for about 5 to 10 minutes, watching closely they don't burn.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Other Tag: Quick & Easy