Olive Salsa

Olive Salsa Recipe

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Jane Whittaker


This a very tasty and unusual salsa. You can spread it on french bread too, or use the corn scoops.
The book this comes from is the Salsa Cooking by Marjie Lambert. The book had many recipes for salsas both with grilled and broiled veggies, and also salsa cruda's (not cooked).
This is delish and has a lot of strong flavors competing for attention, so the jalepenos won't be that noticible unless you add some of the veins or seeds.


★★★★★ 1 vote

8 or more
25 Min
10 Min


  • 1/4 c
    pine nuts, directions to toast below
  • 7 oz
    jar pitted green olives, chopped
  • 3 oz
    pitted black olives, chopped
  • 3 clove
    garlic, finely minced
  • 1/3 c
    red onion, finely chopped
  • 1/3 c
    sweet red pepper
  • 2 oz
    anchovy fillets (about 15) minced
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    red wine vinegar

How to Make Olive Salsa


  1. Drain and chop the olives.
  2. pre heat the oven to 300°.
  3. Spread the pine nuts in a slingle layer on a cookie sheet and bale for 5 to 10 minutes until lightly browned, watch because they burn quick.
  4. Chop the garlic, jalepenos, onion and red pepper.
  5. Mix everything together and chill for at least 30 minutes.

Printable Recipe Card

About Olive Salsa

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

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