Why add olives to salsa? Because June 1st is National Olive Day.
Olives add another layer of flavor—tangy and piquant—to the sweetness of the tomatoes, the bite of the raw onion, and the heat of the chile spice(s).
This recipe from DeLallo shows how easy it is.
There’s also an easy hack: Add sliced or quartered olives to store-bought salsa.
Note that since salsa means sauce in Spanish, olive salsa is also a sauce made from chopped olives. Here’s a recipe.
RECIPE: OLIVE SALSA
This recipe is for a red salsa, but you can also add olives to salsa verde.
You can also use the salsa as a sauce or a condiment with chicken or fish.
For this recipe, DeLallo used their Piccante Green Pitted Olives, which are blended with hot chile flakes.
If you prefer black olives to green olives, make the switch!
2 cups seeded, diced Roma tomatoes
1/4 cup green pitted olives, chopped
3 tablespoons fresh chopped basil
2 cloves garlic, minced
2 tablespoons finely chopped red onion
3 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar or red wine vinegar
Optional: red chile flakes as desired
1. COMBINE all ingredients in a large bowl; mix gently until thoroughly incorporated.
2. TRANSFER to a serving bowl and serve with tortilla chips.
> THE HISTORY OF SALSA
> THE DIFFERENT TYPES OF SALSA
> 15 MORE USES FOR SALSA
> TYPES OF OLIVES & OLIVE OIL
 Olive salsa with tortilla chips (photos #1 and #2 and recipe © DeLallo).
 DeLallo uses its Piccante Olives, with added red chile flakes. In English, piccante translates to spicy or hot.
 If you don’t like green olives, use black olives. If you like both, how about a mix (photo © Food Match)?
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The Nibble Webzine Of Food Adventures