Olive-Jalapeño Salsa Verde

• 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.