Simple Olive Salsa (with my 3 favorite olives!)

This olive salsa brings together briny olives, crisp white onions, red bell peppers, and sweet cherry tomatoes. It’s perfect scooped up with crackers or served over baked chicken or fish.

My fellow olive fans, this one’s for you. This olive salsa is an irresistibly delicious snack, appetizer, or simple side dish — the kind you keep coming back to with “just one more bite.”

Our three favorite olives are mixed with crunchy red pepper and white onion, sweet cherry tomatoes, and a sprinkle of oregano. It’s a simple combination that somehow turns magical, with briny, fresh, and savory flavors all playing perfectly together.

This is one of those recipes I love to make when friends are coming over because it’s quick to throw together and actually gets better as it sits. I’ll often make it earlier in the day (or even the day before) and let the flavors mingle in the fridge, then bring it to room temperature before serving. Easy, unfussy, and always a hit — exactly my kind of entertaining food.

Favorite Dip Recipes

• White Bean Dip with Olives
• Cheesy Artichoke Olive Dip
• Roasted Caramelized Onion Dip
• The Best Chip Dip

Tap stars to rate!

4.95 stars (18 ratings)

Olive Salsa Recipe

Prep: 10 minutes mins

Cook: 0 minutes mins

Total: 10 minutes mins

Rate Recipe Print

• Pin

SaveSaved!

Add us as a preferred source

This olive salsa brings together briny olives, crisp white onions, red bell peppers, and sweet cherry tomatoes. It’s perfect scooped up with crackers or served over baked chicken or fish.

6

Ingredients

• ▢ ½ cup pimiento-stuffed olives (chopped)
• ▢ ½ cup black olives (chopped)
• ▢ ½ cup green olives (chopped)
• ▢ ¼ cup minced white onion
• ▢ ¼ cup minced red bell pepper
• ▢ ¼ cup minced cherry tomatoes
• ▢ 1 teaspoon fresh oregano (minced)
• ▢ ½ teaspoon black pepper

Instructions 

• Mix all the ingredients together in a medium-sized bowl.
  ½ cup pimiento-stuffed olives, ½ cup black olives, ½ cup green olives, ¼ cup minced white onion, ¼ cup minced red bell pepper, ¼ cup minced cherry tomatoes, 1 teaspoon fresh oregano, ½ teaspoon black pepper
• Serve with some crackers on the side for dipping.

Notes

I like using buttery olives in this recipe. For green olives, try Gordal or Castelvetrano. Hojiblanca are my favorite buttery black olives. 

Nutrition

Serving: 1 serving = ¼ cup, Calories: 56kcal (3%), Carbohydrates: 3g (1%), Protein: 1g (2%), Fat: 5g (8%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 526mg (23%), Potassium: 57mg (2%), Fiber: 2g (8%), Sugar: 1g (1%), Vitamin A: 364IU (7%), Vitamin C: 10mg (12%), Calcium: 26mg (3%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.