You are here: Home » Recipes » Olive and Tomato Salsa Olive and Tomato Salsa Recipe by American Profile Yield 16 servings Green and black olives combines with jalapeno, olive oil, vinegar and feta cheese in this sprightly salsa dip. PrintEmail Ingredients 1 (7-ounce) jar pimiento-stuffed green olives, drained and coarsely chopped1 (6-ounce) can pitted black olives, drained and coarsely chopped1 large tomato, cored, seeded and coarsely chopped1 jalapeno pepper, seeded and coarsely chopped2 garlic cloves, minced2 tablespoons extra virgin olive oil2 teaspoons red wine vinegar4 ounces crumbled feta cheese Instructions Combine olives, tomato, jalapeno, garlic, olive oil and vinegar in a bowl. Toss gently. Cover and refrigerate at least 1 hour. At serving time, add feta cheese and lightly toss. Serves 16. Mary Bilke, Eagle River, Wis.