Quick Olive Salsa Verde

a sauce that makes any dinner taste better

Hey Friend!

Just dropping by with quick little recipe that instantly upgrades even the most basic meals. Think: briny, herby, zippy, and totally irresistible.

I made this for a friend the other night and I’m happy to report it passed the test with flying colors—both adults and kids were into it. That’s a win in my books!

As I write this in my third trimester of pregnancy, I’m looking for those easy, high-impact recipes that make dinner feel a little special without requiring a second wind. This punchy little olive salsa took less than 10 minutes to make and turned a simple piece of roasted salmon into a meal worth remembering.

I think this would also work really well on poached chicken, shrimp, grilled steak, roasted veggies or crispy tofu if that’s more your vibe. 

I’ll admit—I’m a bit of an olive snob. I love anything brined, pickled, or salty, and always keep a few jars on hand to add instant umami to a dish. Here are a few of my pantry favorites:

Castelvetrano Olives

• Buttery, mild, slightly sweet

• Texture: Crisp and firm

• Best for: Snacking, cheese boards, salads, grain bowls, paired with citrus and soft herbs

Kalamata Olives

• Rich, fruity, tangy with a wine-like sweetness

• Texture: Meaty and smooth

• Best for: Greek salads, tapenade, roasted chicken or lamb, mezze platters

Niçoise Olives

• Briny, earthy, slightly bitter

• Texture: Small and wrinkled, often unpitted

• Best for: Niçoise salad, French stews, tapenade

Salt-Cured (Oil-Cured) Olives

• Salty, savory, slightly bitter, concentrated

• Texture: Wrinkled and chewy

• Best for: Sauces, dressings, pizza, focaccia

Here are a few tips for buying olives to make sure you’re getting the best quality possible.

• When buying from the olive bar, look for clear brine and good turn over.

• Buying jars or cans? Read the ingredients and opt for olives packed in brine or olive oil instead of vinegar. The vinegar can overpower the flavour of the olives and impact the texture too.

• I tend to prefer whole olives over pitted. They have more flavour and firmer texture but opt for pitted if you’ll be mincing them or putting them in sauces if you wish.

• When reading the labels, check for a few things: make sure the olives are naturally ripened and make sure the ingredients list is minimal: olives, water, salt, maybe vinegar or oil

Olive Salsa Verde

Makes: About 1 heaping cup

Time: 10ish minutes

Ingredients

• ½ cup pitted Castelvetrano olives

• 1 small shallot, minced

• 1 cup finely chopped herbs (I used parsley + cilantro)

• Juice and zest of 1 lemon

• 1 tsp chili flakes

• 1 tsp dried oregano

• ⅓ cup olive oil

• Salt + pepper to taste

Directions:

1. Roughly chop the olives and add to a medium bowl. Stir in the shallot, herbs, lemon juice + zest, chili flakes, oregano, and olive oil.

2. Season with salt and pepper to taste.

3. Let the salsa sit for at least 15 minutes to let the flavours meld and serve.

I hope this little recipe brightens up the week ahead!

Happy cooking,

Fran