Olive-Jalapeño Salsa Verde

Preparation info
  • Makes about

    1½ cups

    • Difficulty


Appears in
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By Williams Sonoma

Published 2023

  • About


  • ½ cup (2 oz/60 g) pitted Castelvetrano olives, minced
  • 1


In a bowl, combine the olives, green onions, parsley, jalapeño, lemon zest, and garlic. Add the oil, vinegar, and salt and pepper to taste and stir to combine. Serve immediately, or transfer to an airtight container and refrigerate for up to 1 week.