Olive Salsa Recipe
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.
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.
Serving: 1 serving = ¼ cup, Calories: 56kcal, Carbohydrates: 3g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 526mg, Potassium: 57mg, Fiber: 2g, Sugar: 1g, Vitamin A: 364IU, Vitamin C: 10mg, Calcium: 26mg, Iron: 1mg