Olive salsa recipe

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

21 people made this

IngredientsServes: 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

MethodPrep: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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Reviews & ratingsAverage global rating:(22)

Reviews in English (21)


This is a recipe that I received several years ago from a friend. It was then called "Garbage Dip". I have taken it to several parties and it has always been a great hit. Someone always asks me for the recipe. I usually double the recipe. Big dipper corn chips are the best with this salsa. Try it, you will love it.-04 Nov 2000

Black Olive Salsa Recipe

A great salsa that we love. forget where the basic recipe came from, I have modified it to this over several years. Let stand 3-4 hours before serving, may chill overnight.

  • easy
  • different
  • colorful
  • blackolive
  • tomato
  • chilis
  • garlic
  • greenonion
  • spicy
  • zesty
  • freeze-chill
  • easy
  • different
  • colorful
  • blackolive
  • tomato
  • chilis
  • garlic
  • greenonion
  • spicy
  • zesty
  • freeze-chill

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 (14 1/2 ounce) can pitted black olives, drained
  • 3 tomatoes, chopped
  • 3-4 green onions
  • 1-2 jalapeno pepper
  • 1 garlic clove
  • 2 T cilantro
  • juice from 1/2 lime
  • 1 small can white shoepeg corn, drained
  • 1 can black beans, drained and rinsed
  • salt and pepper
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons vinegar


  • 1 (14 1/2 ounce) can pitted black olives, drained shopping list
  • 3 tomatoes, chopped shopping list
  • 3-4 green onionsshopping list
  • 1-2 jalapeno peppershopping list
  • 1 garliccloveshopping list
  • 2 T cilantroshopping list from 1/2 limeshopping list
  • 1 small can white shoepeg corn, drained shopping list
  • 1 can black beans, drained and rinsed shopping list and peppershopping list
  • 3 tablespoons olive oilshopping list
  • 1 1/2 tablespoons vinegarshopping list

How to make it

  • Chop olives, green onions, tomatoes by hand.
  • Chop jalapeno and garlic in food processor.
  • Mix with the onions and tomatoes
  • Stir in cilantro, lime juice, black beans and corn.
  • Let stand 3-4 hours before serving.
  • Drain juice.
  • Add the olive oil and vinegar, stir and serve.
People Who Like This Dish 13
  • foodmom51Springboro, OH
  • sckewerGuelph, CA
  • debntimOuter Banks, NC
  • momo_55grandmaMountianview, AR
  • iffyoIN
  • notyourmommaSouth St. Petersburg, FL
  • greekgirrrlHuntington Village, NY
  • kali77Chilliwack, CA
  • eclairesChicago, IL
  • mao65Griffith, IN
  • Plus 3 othersFrom around the world!

don't know why I never thought to add black olives to my salsa! Great post

Recipe Summary

  • Four 5-ounce black sea bass fillets
  • 3 tablespoons fresh lemon juice
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 cup pitted kalamata olives, chopped (4 ounces)
  • 1 cup grape tomatoes, halved
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped dill
  • 1 teaspoon minced red chile

In a medium bowl, rub the sea bass fillets with 2 tablespoons each of the lemon juice and olive oil and season with salt and pepper. Let stand at room temperature for 20 minutes.

Meanwhile, in a medium bowl, toss the olives with the tomatoes, basil, dill and chile. Add 2 tablespoons of the olive oil and the remaining 1 tablespoon of lemon juice and season with salt and pepper.

In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Pat the fish dry and add it to the skillet, skin side down. Cook the fish over high heat until the skin is browned, about 4 minutes. Turn and cook until the fish is just white throughout, about 4 minutes longer. Transfer the fish to plates and top with the salsa.

Aubergine kebabs with charred onion salsa

Salting the aubergines first means they suck up far less oil from the marinade and is important for the texture, so don’t skip it. Cooking aubergines in thin strips keeps them soft and maximises the surface area, meaning you get more flavour from the spice mixture. Serve with couscous and plenty of yogurt.


  • aubergines 3, sliced lengthways into ½cm slices
  • pomegranate molasses 3 tbsp
  • ground cumin 2 tbsp
  • ground cinnamon ½ tsp
  • aleppo pepper flakes 2 tbsp, (see cook's notes)
  • olive oil 6 tbsp


  • onions 4 medium, sliced into thick rounds
  • garlic 4 cloves, crushed
  • mint leaves 2 tbsp, finely shredded
  • dried chilli flakes ½ tbsp
  • olive oil 4 tbsp
  • lemon juice 2 tbsp


  • couscous mixed with soft herbs (such as mint and coriander)
  • greek yogurt seasoned with salt


Light the barbecue. Meanwhile, sprinkle the aubergine slices on both sides with 1 tbsp of salt. Allow to drain in a colander or sieve for 30 minutes, then rinse and pat dry.

    1. Combine tomatoes, 4 tablespoons oil, olives, basil, capers, garlic, and shallot in medium bowl stir to blend. Season salsa to taste with salt and pepper. Refrigerate at least 15 minutes and up to 2 hours.
    2. Prepare barbecue (medium-high heat). Brush salmon with remaining 2 tablespoons oil sprinkle with salt and pepper. Grill salmon until just opaque in center, about 4 minutes per side. Transfer salmon to plates. Top with salsa.

    I used the ingredients, but changed the recipe a lot by cooking everything. I was just in the mood for a hot sauce instead of a cold salsa. So, I started by sauteing the shallot (I substituted red onion), then added the garlic and tomatoes and simmered for 15 minutes. I then added the capers, olives and finally basil and served on top of salmon fillets. It was absolutely delicious and will definitely become a staple.

    This recipe was so easy and surprising! I topped with a lemon yogurt sauce. Next time (and there WILL be a next time), Iɽ cut down on most of the olive oil in the salsa, as there is so much oil in the fish. With cannelloni beans (cooked with garlic, basil, and red wine) on the side, it was a perfect weeknight meal!!

    Delicious. Used fresh produce from farmers' market. Substituted regular tomatoes for plum tomatoes. Chop, let rest to drain, and reduce olive oil in salsa to 2 T. Substituted 2 T sweet onion for shallots. Lemon cream a must.

    This was great and super easy.

    I thought the salsa was awful. The flavors were unbalanced and didn't come together (to my surprise, considering the ingredients and the rave reviews). I had to move to plan B for the salmon the night I made it, but salvaged the salsa later by adding balsamic vinegar, which completely married the flavors and made it delicious.

    Fabulous. Cedar smoked the salmon on grill. Didn't have basil, so used 2 frozen cubes of homemade pesto and no oil. Perhaps add more garlic and olives - needed a little more pop in salsa. Served with orzo tossed with pesto and grilled zucchini. 'Very good dear', said the husband. Will make again.

    This is a great summer recipe -- quick, easy, colorful and delicious! We made it exactly as written except that we broiled the salmon -- with the temperature hovering near 100 degrees it was just too hot to grill!

    OUT OF THIS WORLD. I made this exactly as the recipe called, we had our first bbq a few weeks ago with friends from out of town. Everyone raved about this. I only added extra garlic and capers as I am a fan of these.

    Fabulous dish. To shortcut prep time on the sauce, I bought pico de gallo [from Baja Fresh, but Trader Joe's or any other freshly made (not canned) tomato salsa will work], and added the capers, garlic and basil. Didn't need the shallot--there were already onions in the pico.

    Excellent! Simple. Salsa is a nice complement and basil permeates the tomato.

    We eat a lot of grilled salmon and this is a great addition to the ways to change it up a bit especially when the garden is full of fresh tomatoes and basil. Will definitely make again and next time will try the lemon cream that other reviewers seemed to enjoy.

    This recipe was fabulous. The capers kicked it up a notch, and I added some sun-dried tomatoes to the regular tomatoes. Really tasty.

    i also found this to be delicious. especially on a hot, l.a. evening. i will definitely make again.

    Excellent blend of flavors!

    Excellent blend of flavors!

    I hav e tried this dish a few times and this is also easy to change up as well -some marinated green olives work well - minced sun dried tomatoes - added some roasted red peppers - all have been delicious. Also I found that salmon is not prerequisite for this - works well with chicken and other fish like tuna and swordfish.

    The salsa is very, very good. It was also good on bread.

    Made this for dinner guests and it was a big hit. I will definately make this again

    Simple and delicious. The key is fresh summer tomatoes. For the chef that said it was too oily - 2 of the 6 T of oil were for the fish.

    This is a fabulous recipe. I did it on an inclement winter day when grilling didn't seem appealing and broiled the salmon. My husband gave it his review: "You can do this again--really!"

    I made this dish for a group of friends and family. The smell, the colors and flavors of this dish was incredible. It is so easy to make that anyone not willing to try it is making a big mistake. It was a definite winner!

    Very nice! You definitely don't want to overdue the capers or they will take over the dish. Simple, interesting. this was great.

    I'm not sure how to make this dish any better it was that good. I will say that I cut the capers down by about a third. I love capers, but too many can over-power subtle flavors of other ingredients. I thought this recipe called for a few too many of those strange tiny balls reducing the amount made the salsa taste just right. And that cream sauce should be considered an essential!

    This was delicious! The flavors go togther so well. I can't wait to make it again.

    Wonderful! I have made it several times for guests, and got rave reviews.

    • 1/2 cup quartered cherry tomatoes
    • 1/4 cup chopped roasted red peppers
    • 4 pitted and quartered Castelvetrano olives
    • 2 tablespoons golden raisins
    • 2 tablespoons chopped fresh parsley
    • 2 teaspoons sherry vinegar
    • 2 teaspoons extra-virgin olive oil

    Nutritional Information

    • Calories 50
    • Fat 3g
    • Satfat 0g
    • Unsatfat 2g
    • Protein 0g
    • Carbohydrate 5g
    • Fiber 0g
    • Sugars 4g
    • Added sugars 0g
    • Sodium 156mg
    • Calcium 1% DV
    • Potassium 2% DV

    The Best Olive Salad for a Muffuletta Sandwich

    New Orleans is known for many delicious food items, including sandwiches. One of its most famous is the muffuletta which was invented at Central Grocery. The sandwich can include various Italian meats including mortadella, capicola, ham and/or salami, along with provolone and/or mozzarella cheeses. However, as if those ingredients weren't enough, there are two things that make this sandwich original and memorable: fresh-baked muffuletta bread and made-from-scratch olive salad.

    This recipe is a take on Central Grocery's olive salad mix and is an essential element of any muffuletta sandwich. The olive salad easily comes together in a food processor and, in the end, you will have plenty of olive salad for days to come. It is the ideal companion for the Italian sandwich for which it was developed.

    If you tire of making muffuletta sandwiches but still have olive salad to spare, you can add it to a cheese plate, put it on other types of sandwiches, spread it on crostini, or mix it with mayonnaise for a creamier spread or dip.


    • In a medium bowl, mix the olives, 3 Tbs. of the oil, the parsley, mint, shallot, vinegar, capers, and orange zest. Season to taste with salt and pepper. Set aside for 20 minutes to let the flavors meld.

    Position an oven rack 6 inches from the broiler and heat the broiler on high. Lightly oil the grate of a broiler pan and line the bottom of the pan with foil.

    Rub the lamb chops with the remaining 1 Tbs. oil and generously season all over with salt and pepper. Set the lamb chops on the prepared pan and broil until well browned, about 8 minutes. Flip the chops and continue to cook until the second side is well browned, about 3 minutes more for medium rare. Let the lamb rest for 5 minutes.

    Mixed Olive & Date Salsa

    Sweet, salty and earthy come together in this rustic pork chop topping. Simple to prepare and complex in character, this salsa will add unexpected layers of flavor to your dish. Pairing calls for a nicely acidic Mediterranean wine that smoothly navigates the brininess of the olives without overpowering or being muted by the pronounced flavors of the meal.

    • ¾ cup mixed olives (pitted)
    • 6 dates (pitted)
    • ¼ cup flat-leaf parsley
    • ¼ cup chopped toasted walnuts
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons kosher salt
    • ½ teaspoon black pepper

    Tear or chop pitted olives and dates. Roughly chop flat-leaf parsley and walnuts as well. In small bowl, combine olives, dates, parsley, walnuts and lemon juice. Rub chops with extra-virgin olive oil, season with kosher salt and teaspoon black pepper. Cook chops according to instructions. Top chops with salsa and serve.

    A little sweet, a little nutty and a lot briny, this salsa threatens to overpower a lot of wines. Liz Martinez, sommelier and beverage director of Chicago’s Purple Pig, recommends Alliata’s 2014 Lorlando Nero d’Avola (Terre Siciliane) from Sicily, which draws on the salsa’s Mediterranean influences. “Nero d’Avola is such a great grape to pair with food,” she says. “The prickly tannins in this wine help to maneuver the boldly flavored salsa, while the sleek acid plays along nicely with brininess from the olives.”

    Pork tenderloin with olive tapenade


    • 2 lbs 900 g pork tenderloin
    • sea salt and ground black pepper
    • 12 12 garlic-stuffed large queen olives
    • 2 oz. (7 tbsp) 55 g (100 ml) Kalamata olives, pitted
    • ½ oz. (4 tbsp) 14 g (60 ml) sun-dried tomato sun-dried tomatoes
    • 2 tbsp 2 tbsp capers
    • 4 4 fresh basil leaves, extra for garnish
    • 1 tbsp 1 tbsp red wine vinegar
    • 1 tbsp 1 tbsp olive oil
    • 2 tbsp 2 tbsp avocado oil

    Optimized macros for effective and healthy weight lossRead more

    Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.


    If you have leftovers, this is amazing served as breakfast with a gooey, yolky egg on top.

    Recommended special equipment

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    Wow. 5-stars on this one. I've never cooked pork tenderloin before. I brined the meat for just a couple of hours (no brine recipe needed just 1 Tbsp of salt for every cup of water.) Then followed these directions exactly. Not only was the meat incredibly tender and juicy. The tapenade took me right back to Central Grocery in New Orleans. Just a great meal.

    That is high praise! Thank you for sharing!

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