Ingredients

• 1/2 cup pitted Kalamata olives, minced
• 1 tablespoon capers, rinsed, dried, and minced
• 2 tablespoons fresh thyme leaves, minced
• 1 garlic clove, minced
• 1 red bell pepper, minced
• 1 green bell pepper, minced
• 1 small red onion, minced
• 1/2 teaspoon grated orange zest
• 1 teaspoon crushed red pepper flakes
• Coarse salt and freshly ground black pepper
• 1 cup extra virgin olive oil

Browse by ingredient

Instructions

1. Combine the olives, capers, thyme, garlic, bell peppers, onion, orange zest, red pepper flakes, and salt and pepper to taste in a medium bowl. Whisk in the olive oil in a slow, steady stream. The salsa can be refrigerated for up to 3 days.