Best 3 Fabulous Olive Salsa By James Recipes

Fresh Salsa - Jamie Oliver image

Provided by DrGaellon

Categories Vegetable

Time 40m

Yield 1 cups

Number Of Ingredients 9

1/2 lb mixed heirloom tomato, various colors
1 teaspoon kosher salt
1 teaspoon dried oregano
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1/2 small fresh red chili pepper, deseeded and chopped finely (optional)
1/2 garlic clove, grated
1 tablespoon fresh coriander
1/2 lemon, juice of

Steps:

Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes.
Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes.
Roughly chop the tomatoes with the coriander. Stir in lemon juice. Serve with fish or chicken.

Nutrition Facts : Calories 171.6, Fat 14.1, SaturatedFat 2, Sodium 1756.8, Carbohydrate 12.1, Fiber 3.3, Sugar 6.6, Protein 2.3

Fabulous Olive Salsa by James image

Provided by Brent Rice

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

Olive Salsa image

Provided by Monstr

Categories Peppers

Time 6h25m

Yield 2 Cups, 8 serving(s)

Number Of Ingredients 11

1 (7 ounce) jar pitted green olives (with pimentos OK)
1 (6 ounce) can pitted black olives
2 -3 cloves garlic
2 jalapeno chiles
1/2 medium red onion (1/3 cup chopped)
1 medium red pepper
1 medium yellow pepper
1/2 cup pine nuts, toasted
1 tablespoon chopped fresh parsley
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar

Steps:

To toast pine nuts heat in a small skillet over low heat, stirring frequently, until lightly browned.
Drain olives well and chop.
Very finely chop garlic Seed and remove membranes from halapenos and finely chop Dice onion, red and yellow peppers Combine all ingredients and add olive oil and vinegar, mix well Chill several hours or overnight, bring to room temperature to serve.