My Favorite Salsa Verde With Orange And Olives Recipe

Name: My Favorite Salsa Verde With Orange And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium garlic clove, minced; 1 anchovy fillet, chopped; 12 Lucques green olives, pitted, chopped to yield about 1/4 cup -- can substitute Picholine olives (if using Picholine, may need a few more); 3/4 cup packed Italian parsley leaves, finely chopped; 1/2 cup packed sweet basil leaves (I used about 20); 1 Tablespoon chopped tarragon; 6 Tablespoon(s) olive oil; 1 1/2 Tablespoon(s) orange juice (can use valencia, navel or blood orange); 2 teaspoon(s) orange zest; 2 teaspoon(s) sherry vinegar; Squeeze of 1 wedge of lemon (plus more to taste if necessary); Sea salt to taste (start with a tiny pinch)

Servings: persons

1 medium garlic clove, minced
1 anchovy fillet, chopped
12 Lucques green olives, pitted, chopped to yield about 1/4 cup -- can substitute Picholine olives (if using Picholine, may need a few more)
3/4 cup packed Italian parsley leaves, finely chopped
1/2 cup packed sweet basil leaves (I used about 20)
1 Tablespoon chopped tarragon
6 Tablespoon(s) olive oil
1 1/2 Tablespoon(s) orange juice (can use valencia, navel or blood orange)
2 teaspoon(s) orange zest
2 teaspoon(s) sherry vinegar
Squeeze of 1 wedge of lemon (plus more to taste if necessary)
Sea salt to taste (start with a tiny pinch)

1
In a mortar or bowl, combine garlic, anchovy, olives, parsley and tarragon. Using a pestle or similar utensil, mash ingredients to combine.
2
Cut basil into a chiffonade by stacking, rolling and thinly slicing leaves crosswise. Run your knife across the ribbons a few times to finely rough chop. Add to mortar or bowl, immediately followed by 6 T of olive oil to prevent basil from oxidizing. Stir to combine.
3
Add citrus juices, zest, sherry vinegar and a pinch of sea salt. Stir and adjust seasonings if necessary. Set aside for at least 30 minutes to allow flavors to meld. If making in advance, cover with plastic wrap, pressing wrap down to touch surface of salsa verde and refrigerate. Let stand at room temperature 1 hour before serving, stirring before using.

1429

kcal

Calories

151

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium garlic clove, minced, 1 anchovy fillet, chopped, 12 Lucques green olives, pitted, chopped to yield about 1/4 cup -- can substitute Picholine olives (if using Picholine, may need a few more), 3/4 cup packed Italian parsley leaves, finely chopped, and more.

Yes, My Favorite Salsa Verde With Orange And Olives falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

My Favorite Salsa Verde With Orange And Olives

How did you like this recipe?

Frequently Asked Questions