Olive Salsa

• 1 jar (7 ounce) pitted green olives
• 1 can (3 ounce) pitted black olives
• 3 cloves garlic, finely minced
• 2 jalape o chiles, minced with some seeds
• 1/3 cup (80 ml) finely chopped green onion
• 1/3 cup (80 ml) chopped sweet red pepper
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) red wine vinegar
• 1/4 cup (60 ml) roasted pine nuts (optional)

1. Drain olives and coarsely chop.
2. Mix with all remaining ingredients and let flavors blend (30 min).

green olives, black olives, garlic, jalape o chiles, green onion, sweet red pepper, olive oil, red wine vinegar, nuts

Taken from online-cookbook.com/goto/cook/rpage/000512 (may not work)