Olive salsa

Olive salsa


21 people made this

About this recipe: This tasty, piquant salsa works well as a dip, or as a light sauce for fish.

Susan Navarrete

Serves: 20 

  • 350g (12 oz) black olives, chopped
  • 225g (8 oz) green chillies, diced
  • 1 (400g) tin chopped tomatoes
  • 3 spring onions, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon olive oil
  • 1 dessertspoon red wine vinegar
  • 1 teaspoon freshly ground black pepper
  • 1 pinch salt

Prep:5min  ›  Ready in:5min 

  1. In a medium mixing bowl, mix together all ingredients. Cover, and chill overnight to allow the flavours to meld. Serve cold or at room temperature.

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