Olive Salsa

Categories: Favorite, Salsa, Tried

Ingredients

• 1 7-ounce jar pimiento stuffed green olives, darined and coarsely chopped (save time and use pre-chopped.)
• 1 6-ounce can pitted black olives, darined and coarsely chopped (save time and use pre-chopped.)
• 1 larged tomato, cored, seeded and chopped (avoid seeding if you use Roma)
• 1 jalapeno pepper, seeded and coarsely chopped (for tender palates, use half)
• 2 garlic cloves, minced (garlic crusher is awesome!)
• 2 T extra virgin olive oil
• 2 t red wine vinegar
• 4 ounces crumbled feta cheese (one of those pre-packaged tubs is 4 ounces)

Directions

1. Combine olives, tomato, jalapeno, garlic, olive oil and vinegar in a bowl.

2. Toss gently. cover and refrigerate at least 1 hour. We are not patient at out house. It did not sit 1 hour.

3. serving time, add feta cheese and lightly toss. Serves 16.

4. Nutrition facts per serving (1/4 cup.) 60 calories, 5g fat, 1g protein, 2g carbohydrates, 1g fiber, 380mg sodium.

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