Black Olive Relish Dip
photo by Boomette
- Ready In:
- 1 (14 1/2 ounce) can pitted black olives, drained
- 2 tomatoes, chopped
- 3 -4 green onions
- 1 -2 jalapeno pepper
- 3 tablespoons olive oil
- 1 1⁄2 tablespoons vinegar
- 1 garlic clove
- salt and pepper
- Chop green onions and tomatoes by hand.
- Chop olives, jalapeno and garlic in food processor.
- Mix with the onions and tomatoes.
- Let stand 3-4 hours before serving.
- Drain juice.
- Add the olive oil and vinegar and stir and serve.
Questions & Replies
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This is so yummy and very original. I made half the recipe. I was afraid the jalapeno would make it too spicy so I used way less than half of it. But next time I'll add more. DH found it too mild. The taste is so good with the black olives, tomatoes, jalapenos... Thanks Becky :) Made for I Recommend tag game
Saw this discussed in PAC Spring 2008 forum and decided to give it a try. So glad we did; it was quite the hit for everyone. It certainly was easy enough to do...easy enough that I left it all in the hands of my 14 yo daughter and she loved knowing that she created it all on her own. It's a keeper that I foresee being made quite often. Thanks for sharing.
~PAC Spring 2008~ What a fantastic little dip recipe you have here! So simple to prepare. I love the combination of black olives, tomatoes & green onion. I used 1 jalapeno and it had just enough kick for me. I made homemade pita chips to go along with the dip (wedges of pita, brushed with oil & sprinkled with salt then baked @ 400 degrees for 7 min.). It was a lovely combination. Thanks , Becky in Wisconsin, for the yummy dip! :-)