Olive Salsa

Olive Salsa

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Jane Whittaker

By
@janenov46

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
10 or more
Prep:
15 Min
Cook:
10 Min
Method:
Refrigerate/Freeze

Ingredients

  • 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

How to Make Olive Salsa

Step-by-Step

  1. Drain olives, and coarsley chop them, Mix all remaining ingredients and let flavors blend for 30 minutes before serving.
  2. 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.

Printable Recipe Card

About Olive Salsa

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



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