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Olive salsa dip
Chunky black olive, tomato and pepper salsa. Makes 1 cup
A chunky Mediterranean salsa of chopped black olives, tomato, pepper and spring onions with chives, basil, garlic, red wine vinegar and olive oil. Serve it cold or at room temperature with corn chips or toasted bread.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 6 ½ oz black olivesstoned and chopped
- 1 capsicum (pepper)chopped
- 2 tbsp fresh chiveschopped
- ½ tsp garlic paste
- 3 tsp red wine vinegar
- 1 large tomatoseeded and chopped
- 4 spring onions4–5, chopped
- 1 tsp fresh basilfinely chopped
- 2 tbsp olive oil
- 1 pinch saltor to taste
- ¼ tsp ground black pepper
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Method
0/3 doneStep 1: Put 6 ½ oz black olives, 1 capsicum (pepper), 2 tbsp fresh chives, ½ tsp garlic paste, 3 tsp red wine vinegar, 1 large tomato, 4 spring onions, 1 tsp fresh basil and 2 tbsp olive oil in a bowl.
Step 2: Mix well and season with 1 pinch salt and ¼ tsp ground black pepper; olives are salty, so taste first.
Step 3: Serve cold or at room temperature with corn chips or toasted bread.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 1 g
- Carbs
- 6 g
- Fat
- 14 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does olive salsa dip take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of capsicum (pepper)?
- Any colour of bell pepper, same amount.
- What can I use instead of garlic paste?
- 1 crushed garlic clove per ½ tsp.
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