Castelvetrano Olive-Almond Salsa

Name: Castelvetrano Olive-Almond Salsa
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (250 ml)
Cuisine: Mediterranean
Ingredients: ⅓ cup EVOO (80 ml) Olive Oil; ½ cup chopped pitted Castelvetrano olives (70 g) Olives; ½ cup chopped toasted slivered almonds (55 g) Almonds; 2 Tbsp lemon juice (30 ml) Lemon Juice; 1 tsp orange zest (2 g) Orange Zest; 1 tsp chopped oregano (1 g) Oregano; 1 tsp crushed chipotle (2 g) Chipotle; ¼ tsp kosher salt (1.5 g) Salt

Independent adaptation of a publicly published Greg Denton & Gabrielle Quiñónez Denton recipe. Not affiliated with, sponsored by, or endorsed by Greg Denton & Gabrielle Quiñónez Denton.

TABLE SALSA · GRILLED STEAK & SUMMER TABLES

A table salsa for grilled steak & summer tables.

Greg and Gabrielle Denton's olive-almond salsa for steak.

On the jar

SALSA

Method: shake
Yield: about 1 cup
Ingredients: 8
Jar batch: 1.1× recipe

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Ratio

OLIVE OIL 80 mlLEMON JUICE 30 ml

Ingredients

Olive Oil⅓ cup EVOO (80 ml)
Olives½ cup chopped pitted Castelvetrano olives (70 g)
Almonds½ cup chopped toasted slivered almonds (55 g)
Lemon Juice2 Tbsp lemon juice (30 ml)
Orange Zest1 tsp orange zest (2 g)
Oregano1 tsp chopped oregano (1 g)
Chipotle1 tsp crushed chipotle (2 g)
Salt¼ tsp kosher salt (1.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
Shake-to-line (dashed marks): add OLIVES, then ALMONDS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: ORANGE ZEST (about 1 tsp), OREGANO (about 1½ tsp), CHIPOTLE (¼ chipotle), SALT (about ¼ tsp).
Cap the jar and shake until emulsified.

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Made once. It lives on the table.

You found this recipe once. On a PantryFlex jar it's printed in glass. It can sit on the table and get shaken over eggs, tacos, or whatever's next, not just tonight's plate.

3 kitchens · 4 national awards

Castelvetrano Olive-Almond SalsaNATIONAL AWARD WINNEROn the jar: SALSA
ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
Meyer Lemon Green Olive SalsaNATIONAL AWARD WINNEROn the jar: MEYER
Dill Capers ToppingNATIONAL AWARD WINNEROn the jar: DILL CAPERS

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Provenance

Greg Denton & Gabrielle Quiñónez Denton works in Argentine-inspired / wood-fire Pacific Northwest at Ox; credentials include James Beard Best Chef: Northwest 2017 (Ox).

Originally published as Castelvetrano Olive–Almond Salsa.

Adapted from a Greg Denton & Gabrielle Quiñónez Denton recipe (Greg & Gabrielle Denton / Seattle Times).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.1× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Greg & Gabrielle Denton / Seattle Times (published as “Castelvetrano Olive–Almond Salsa”). Full citation lives in Provenance.

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