Green Olive-Cilantro Salsa

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Need a switch from tortillas? Or maybe you’ve run out of them. Green Olive-Cilantro Salsa is excellent in a lettuce leaf taco. Stuff a large curly, romaine, red, or butter leaf with a filling of carnitas, other pork, chicken, duck, fish, beef, or goat, and top with this salsa.

TIP: To easily pit olives, tap the olives with a hammer, just hard enough to open the flesh, and pop out the pit.

Preparation Time - TextTakes less than 20 minutes



Total Timeunder 30 minutes

Make Ahead RecipeYes

Dietary Considerationvegetarian

Equipmentfood processor

Five Ingredients or LessYes

Taste and Texturegarlicky, herby, hot & spicy, savory

Type of Dishsalsa


  • 1 pound jumbo green olives (about 2 cups), pitted
  • 2 large garlic cloves
  • 4 serrano chilies, stemmed
  • 1 cup cilantro leaves
  • 1 cup olive oil
  • 1 teaspoon minced lemon zest


In a food processor or using a chef’s knife, mince the olives, garlic, chilies, and cilantro. Stir in the olive oil and lemon zest. Serve right away, or cover, refrigerate, and use within 1 week.



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