Olive Salsa Recipe
User Reviews
5
Olive Salsa Recipe
Description
The Olive Salsa Recipe uses a variety of chopped Spanish olives including manzanilla, Gordal, and hojiblanca, each contributing distinctive flavors and textures. The addition of minced white onion, red bell pepper, and fresh cherry tomatoes brings crispness and freshness to the mix. Fresh oregano adds an aromatic herbal note, while black pepper lends a gentle spiciness. The ingredients are simply combined, creating a salsa that is chunky and balanced in flavor, highlighted by the olives' briny and fruity tones.
This salsa is served chilled or at room temperature, commonly alongside crackers, making it a convenient appetizer or snack. Its freshness and mix of textures also make it versatile for pairing with cheeses, grilled meats, or as a topping on bread or sandwiches.
Ingredients
- ½ cup manzanilla olive chopped, pimiento stuffed, from Spain
- ½ cup Gordal olive chopped, pitted, from Spain
- ½ cup hojiblanca olive chopped, pitted, from Spain
- ¼ cup onion white, minced
- ¼ cup red bell pepper minced
- ¼ cup tomato cherry, minced
- 1 teaspoon oregano minced, fresh
- ½ teaspoon black pepper
Instructions
- Mix all the ingredients together in a medium-sized bowl.
- Serve with some crackers on the side for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Serving | 1 serving = ¼ cup | |
| Calories | 56kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 526mg | 22% |
| Potassium | 57mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 364IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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