Lemon and Olive Salsa


Lemon and Olive Salsa

Part of Ep. 1301 Ep. 1301 - Gardening and Cooking with Herbs

Yield: Approx. 2 cups salsa

Credit: Recipe from Susan Beno/Cafe Susan


1 lemon
3 oranges
1/4 cup coarsely-chopped, pimento-stuffed olives
2 Tbsp. chopped shallots
2 Tbsp. chopped fresh parsley
1/2 tsp. sugar
1/4 tsp. freshly ground pepper
1/2 to 1 cup olive oil


Cut and peel white pith from lemon and oranges. Cut fruit into 1/4-inch slices discarding seeds. Cut slices into 1/2-inch pieces. In small bowl, combine lemon and orange pieces, olives, shallots, parsley, sugar and pepper. Stir gently. Cover and refrigerate if not serving right away.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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