Alligator Eyes Olive Salsa Recipes

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

Ingredients

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

ROASTED RED PEPPER AND OLIVE SALSA

Roasted Red Pepper and Olive Salsa image

Tangy olives balance sweet onions and peppers in this salsa. Its tartness is a good alternative to a squeeze of lemon juice on different sorts of white fish, such as tilapia.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 12

Ingredients

1/2 cup red or white pearl onions, blanched and peeled
1 tablespoon unsalted butter
1 jarred roasted red pepper, finely chopped
1/2 cup pitted Kalamata olives, thinly sliced
1/2 cup pitted green Cerignola olives, thinly sliced lengthwise (see the Guide)
1 garlic clove, minced
2 tablespoons finely chopped fresh flat-leaf parsley
3 dried red chiles, crumbled
1/4 cup extra-virgin olive oil
1/4 cup sherry vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Put onions, butter, and 2 tablespoons water in a saucepan over medium-low heat. Cover; cook until onions cook through, about 6 minutes. Cool. Quarter onions. Combine with remaining ingredients in a bowl. Serve cold or at room temperature.

OLIVE SALSA

Olive Salsa image

A salsa with no tomatoes, for olive lovers. It's full of strong flavors. Can be prepared in a food processor, but I just chop with a knife. Serve with tortilla chips, bagel chips, crackers etc.

Provided by Monstr

Categories Peppers

Time 6h25m

Yield 2 Cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

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.

OLIVE-MANGO SALSA

Olive-Mango Salsa image

Combine sweet and salty for this Mango-Olive Salsa. With a little bit of sweetness and a little bit of tang, dip chips in this olive salsa with mangos.

Provided by My Food and Family

Categories Recipes

Time 10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 6

Ingredients

1 yellow pepper, chopped
1/2 cup sliced pimento-stuffed green olives
1/2 cup chopped mangos
4 green onions, chopped
1/4 cup KRAFT Mango Chipotle Vinaigrette Dressing
1 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Combine ingredients.

Nutrition Facts : Calories 20, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MEYER LEMON-GREEN OLIVE SALSA

Meyer Lemon-Green Olive Salsa image

This recipe adapted from Suzanne Goin's "Sunday Suppers At Lucques: Seasonal Recipes from the Market to Table" (Knopf, 2005)

Provided by Martha Stewart

Categories Food & Cooking Ingredients Fruit Meyer Lemons

Yield Serves 6

Number Of Ingredients 8

Ingredients

2 tablespoons finely chopped shallots
1 tablespoon plus 1 teaspoon champagne vinegar
2 Meyer lemons, ends trimmed
1 teaspoon honey
3/4 cup pitted Lucques olives, chopped
2 tablespoons chopped fresh parsley
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

In a small bowl, combine shallots, champagne vinegar, and salt; let stand 5 minutes.
On a work surface, stand lemons on cut end. Slice vertically into 1/8-inch-thick slices. Stack slices, and cut lengthwise into 1/8-inch-thick matchsticks. Line up matchsticks, and cut into 1/8-inch cubes.
Add lemon to shallots; stir in honey, olives, parsley, and olive oil. Season with salt and pepper.

JALAPENO-OLIVE SALSA

Jalapeno-Olive Salsa image

The perfect salsa! So easy to make, I made it without olives...you can make it as hot or as mild as you like! From Canadian Living Magazine.

Provided by Sarah_Ont

Categories Sauces

Time 15m

Yield 1 and a half cups

Number Of Ingredients 9

Ingredients

3 tomatoes, seeded and coarsely chopped
1/4 cup black olives, slivered
1/4 cup green onion, thinly sliced
1 clove garlic, minced
1 tablespoon jalapeno pepper, minced and seeded
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon granulated sugar
salt and pepper, to taste

Steps:

Stir together tomatoes, olives, green onions, garlic and jalapeno.
Whisk together olive oil, vinegar, sugar and salt and pepper.
Stir both mixtures together.
Chill and enjoy!

Nutrition Facts : Calories 488.1, Fat 44.9, SaturatedFat 6.2, Sodium 272.1, Carbohydrate 21.8, Fiber 6.4, Sugar 12.6, Protein 4.2

MEYER LEMON-GREEN OLIVE SALSA

Meyer Lemon-Green Olive Salsa image

Number Of Ingredients 8

Ingredients

2 tablespoons finely diced shallot
1 tablespoon plus 1 teaspoon champagne vinegar
2 Meyer lemons
1 teaspoon honey
3/4 cup pitted Lucques olives, chopped
2 tablespoons sliced flat-leaf parsley
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Place the shallot, champagne vinegar, and a healthy pinch of salt in a small bowl, and let sit 5 minutes.
Slice the stem and blossom ends from the Meyer lemons. Stand the lemons on one end, and cut them vertically into 1/8-inch slices. Stack the slices in small piles on a cutting board, and cut them lengthwise into 1/8-inch-thick matchsticks. Line up the matchsticks, and cut them into 1/8-inch cubes.
Add the diced lemon to the shallot. Stir in the honey, olives, parsley, a pinch of pepper, and the olive oil. Taste for balance and seasoning.

ROASTED TOMATILLO & GREEN OLIVE SALSA RECIPE - (4.5/5)

Roasted Tomatillo & Green Olive Salsa Recipe - (4.5/5) image

Provided by vealam

Number Of Ingredients 11

Ingredients

1 1/2 pounds tomatillos, husked
6 cloves garlic
2 jalapeño peppers
1 tablespoon olive oil
1 cup green olives, pitted
1 cup cilantro
1 lime, juiced
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup water
Substitute 1 serrano pepper for the jalapeño peppers if you like more heat

Steps:

Heat oven to 475°F. Spread tomatillos, garlic cloves and jalapeño on a baking sheet and coat evenly with oil. Roast for 15 minutes or until tomatillos are browned and blistered. Remove from oven and place in a food processor or blender with olives, cilantro, lime and sugar. Pulse 5 to 7 times. Add water and pulse another 4 to 5 times to mix. Place in bowl and serve with chips or as a topping on eggs, chicken or meat.