Olive Salsa Recipe
submitted by reader Mary Bilke
of Eagle River, WI
Ingredients
1 (7-ounce) jar pimiento-stuffed green olives, drained and coarsely chopped
1 (6-ounce) can pitted black olives, drained and coarsely chopped
1 large tomato, cored, seeded and coarsely chopped
1 jalapeno pepper, seeded and coarsely chopped
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
4 ounces crumbled feta cheese
Instructions
1. Combine olives, tomato, jalapeņo, garlic, olive oil and vinegar in a bowl. Toss gently. Cover and refrigerate at least 1 hour.
2. At serving time, add feta cheese and lightly toss. Serves 16.
Tips from the Test Kitchen
Tips From Our Test Kitchen: Leave the jalapeno seeds in if you want this dish spicier.
Nutritional Information
Nutrition facts per serving: 60 calories, 5g fat, 1g protein, 2g carbohydrates, 1g fiber, 380mg sodium.
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