Black Olive Salsa Recipes

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FABULOUS OLIVE SALSA BY JAMES



Fabulous Olive Salsa by James image

Our friends James and Jayden had us over for some backyard entertainment and served this delicious dish up. We managed to talk them into handing over the recipe. Mess with the mix and quantity of olives to suit your taste.

Provided by Brent Rice

Categories     Appetizers and Snacks     Vegetable     Olives

Time 15m

Yield 25

Number Of Ingredients 9

1 ½ (5 ounce) jars green olives (such as Italica®)
1 (6 ounce) can pitted black olives, or more to taste
1 (4 ounce) can chopped green chilies
1 large white onion, cut into large chunks
2 tomatoes, cored
3 tablespoons olive oil
1 ½ tablespoons red wine vinegar
4 cloves garlic, peeled
3 drops hot pepper sauce (such as Tabasco®), or to taste

Steps:

  • Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.

Nutrition Facts : Calories 38.4 calories, Carbohydrate 2 g, Fat 3.5 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 317.3 mg, Sugar 0.7 g

MORROCAN ORANGE, RED ONION AND BLACK OLIVE SALSA



Morrocan Orange, Red Onion And Black Olive Salsa image

This salsa plays the sweet, pungent flavor of red onions against the saltiness of oil-cured olives. It is best spread on a plate and topped with grilled veal or pork chops, tuna, swordfish or salmon steaks.

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time P2DT5m

Yield Four servings

Number Of Ingredients 10

4 navel oranges, peeled, each section cut into 3 pieces crosswise
1 medium red onion, peeled and coarsely chopped
2 cloves garlic, peeled and minced
1/2 teaspoon coarse salt
1 teaspoon sweet paprika
1 1/2 cups parsley, coarsely chopped
1/2 teaspoon ground cumin
1/4 teaspoon cayenne powder
2 tablespoons olive oil
3/4 cup black, oil-cured olives, pitted and quartered

Steps:

  • Combine the oranges, onion, garlic, salt, paprika, 1/4 cup of the parsley, ground cumin, cayenne powder and olive oil in a glass or ceramic bowl. Store in an airtight container in the refrigerator for up to 2 days. Add the olives and remaining parsley before serving.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 417 milligrams, Sugar 13 grams

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