Bring Mediterranean flair to your table with this bold and vibrant Salsa of Tuscany. Made with Lesley Elizabeth Tuscan Oil, briny olives, sweet shallots, and fresh herbs, this rustic salsa is a quick and flavorful topping that elevates chicken, fish, or toasted bread with minimal prep and maximum flavor.
Ingredients (Makes 2 Cups)
- ⅔ cup Spanish Manzanilla olives, drained and chopped
- 2 medium shallots, peeled and chopped
- 4 tablespoons Lesley Elizabeth Tuscan Oil
- 2 teaspoons fresh squeezed lemon juice
- 2 Roma tomatoes, seeded and diced
- 2 tablespoons fresh basil, thinly sliced
- 1½ teaspoons orange zest
- 3 tablespoons Nonpareil capers, drained
- Black pepper to taste
Instructions
- In a medium bowl, combine the chopped olives, shallots, Tuscan Oil, and lemon juice. Stir to blend.
- Add the diced tomatoes, fresh basil, orange zest, capers, and black pepper. Mix gently but thoroughly.
- Cover and refrigerate overnight to allow the flavors to develop.
Serving Ideas
This rustic Tuscan salsa is excellent served over grilled chicken, pan-seared fish, or spooned onto crostini for a flavorful appetizer. The combination of briny olives, zesty citrus, and herbaceous Lesley Elizabeth Tuscan Oil makes this dish an easy favorite for summer meals, holiday spreads, or light Mediterranean-style dinners.