If you had only one year to live, what would you do?

A Year to Live
Recipes February 8, 2023  | Servings: 2 cups

Kalamata Salsa Verde

Bright, briny, and herbaceous, this Kalamata Salsa Verde brings bold Mediterranean flavors to your table. A vibrant blend of coarsely chopped kalamata olives, capers, and shallots is lifted by fresh parsley and thyme, then balanced with lemon zest and a splash of sherry vinegar. Finished with a generous pour of olive oil, it’s perfect for spooning over grilled vegetables, roasted potatoes, or your favorite grain bowl. For best flavor, let it chill for a few hours before serving—giving time for the ingredients to blend into a deeply flavorful topping or dip.

Ingredients

  • 2 lemons, finely grated zest
  • ¼ cup sherry vinegar or lemon juice
  • 1 ½ cups pitted kalamata olives, coarsely chopped
  • ¼ cup capers, drained and finely chopped
  • 2 tablespoons shallots (about 1 small shallot), finely chopped
  • ½ cup flat-leaf parsley, finely chopped
  • 1 TBS fresh thyme leaves
  • ¾ cup olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

Zest both lemons into a medium mixing bowl. Add the vinegar to the bowl. Then add the chopped olives, capers and shallots. Mix in the chopped fresh herbs. Stir the mixture with a spoon or spatula, and then drizzle in ¾ cup of olive oil, until the mixture looks rich and well coated. Season with salt and freshly ground black pepper, to taste. Cover and refrigerate for at least four hours or up to one day.

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