Olive, Jalapeno & Fennel Salsa

Olive, Lime + Jalapeno Salsa | Rosemary, Salt + Thyme

Olive, Jalapeno & Fennel Salsa



1/2 cup castelvetrano olives (pitted & chopped)

1/4 cup thinly sliced raw fennel bulb

2 jalapeños (seeded & chopped)

2 tablespoons fresh cilantro

2 green onions (thinly sliced)

2 tablespoons capers with juice

1/2 of a lime, juiced

Cracked pepper


2 teaspoons preserved Meyer lemon rind (chopped)


Add all ingredients to your mixing bowl and stir to combine.  Allow to sit for about 5 minutes to let the flavors meld together and add to your favorite dish as a topping, enjoy!

Keywords: Plant based, Farm-to-table, castelvetrano olives, salsa, portland oregon, gluten-free, jalapenos