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A Mediterranean-inspired recipe for salsa verde
Salsa verde is one of my favorite sauces to make all year round, but especially in the warmer months. This time, I spiked the basic recipe for salsa verde with salty green pimento-stuffed olives, peppery red onion and garlic, fresh parsley, rich olive oil, and chilies. Oh! And did I mention that it’s crazy easy to make? All you need to do is chop and mix! You will have a rustic, vibrant, and versatile salsa in 10 minutes or less. You’re welcome, boo!
Green olives add a pungent salty punch to this classic green salsa
There is just something about green olives. They are actually the unripened version of black olives which makes them firmer, sharper, and slightly more bitter. Of course, it is the salty brine that makes them taste as yummy as they do. And they make a wonderful addition to the basic ingredients (garlic herbs, oil, vinegar, and chili) that make salsa verde so practical and well-loved. Curious about all the different types of olives? Click here to read more.
What you need to make Green Olive Salsa Verde
Good news! All you need are a few basic ingredients that you may already have on hand. Like…
- GREEN OLIVES–I recommend using one of the following for the best mouthfeel:
- Manzanilla–which is what I used because I enjoy the pimento-stuffed ones because it adds a nice variation of color
- Picholine–a bit more firm in texture and anise in flavor
- Castelvetrano— a slightly sweeter flavor and a more rich green color
- ONION–any type of onion will do (i.e., red, white, shallots, scallion, etc.)
- GARLIC–so essential
- PARSLEY–fresh is best, and/or substitute with cilantro, watercress, or even use arugula as an herb if you like
- CHILIES–red pepper flakes are great in this, but you can also use fresh chilies if you prefer (i.e., serrano, jalapeno, etc.)
- EXTRA VIRGIN OLIVE OIL
- RED WINE VINEGAR–preferably, because it’s a good balance of sweet and acidic, but white wine or sherry vinegar would work well too. Or just add a few squeezes of lemon or lime juice.
What to eat with Green Olive Salsa Verde (the possibilities are endless)
Serve this zesty condiment on just about anything–fish, meat, eggs, tofu, veggies, grains, pasta, salad, tacos, or even add it to other sauces. It just keeps on giving (smiling).
I enjoyed it on grilled MahiMahi (seasoned simply with salt and pepper) with some crispy polenta cakes on the side (stay tuned for a post on those tasty cakes). It could not have been better for my summer dinner, y’all. Delish!
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Rustic Green Olive Salsa Verde
A unique twist to salsa verde that combines salty green pimento-stuffed olives, peppery onion and garlic, fresh herbs, spicy chilies, olive oil, and vinegar. Oh, and it's ready in about 10 minutes...just chop and mix!
Ingredients
- 1/2 c Manzanilla olives stuffed with pimento, chopped
- 1/3 c red onion, chopped
- 1/4 c fresh parsley, chopped
- 3 garlic cloves, minced
- 3 tbsp brine liquid from the olives
- 2 tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- 1/8 tsp red pepper flakes
- Pinch of salt and pepper
Instructions
- In a medium-size bowl, add all of the chopped ingredients. Stir to combine.
- Done! Serve with fish, meat, vegetables, grains, salad, tacos, or whatever you desire.
Notes
Green Olive Types
- Manzanilla, Picholine, or Castelvetrano would be my top choices.
Brine Saltiness
- Depending on the saltiness of the brine, you may need to skip on the pinch of salt. Add a little water if needed to balance out the flavor.
Other Ingredient Substitutes/Alternatives
- Onion: Shallot, scallions, or white onions would be equally delicious alternatives.
- Herbs: You can use cilantro, watercress, or even use arugula as an herb (because it is so nutty and peppery in flavor).
- Vinegar: White wine or sherry vinegar will work well or just a few squeezes of lemon and/or lime juice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 111Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 463mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g
The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I am not a doctor, nor a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. Please consult your personal physician with any questions you may have regarding your own health and diet.
