Preserved Lemon and Olive Salsa Verde

Why You’ll Love This Recipe

• Bright, briny, and citrusy—this punchy salsa instantly wakes up anything it touches.
• All chopping, no cooking; done in 15 minutes plus a short rest.
• Balanced salinity from preserved lemon and olives without being overwhelming.
• Versatile: spoonable sauce for proteins or grains, and fantastic as a dip or spread.

Grocery List

• Produce: Flat-leaf parsley, cilantro, garlic, 1 fresh lemon
• Dairy: None
• Pantry: Preserved lemons (jarred), pitted green olives, extra-virgin olive oil, red pepper flakes, black pepper, sea salt

Full Ingredients

For the Preserved-Lemon Olive Salsa

• 3/4 cup (120 g) pitted green olives (such as Castelvetrano), finely chopped
• 1/2 medium preserved lemon, rind only, thoroughly rinsed, pith/pulp removed, minced (about 2 tbsp/30 g)
• 1/2 cup (15 g) flat-leaf parsley, finely chopped
• 1/3 cup (10 g) cilantro, finely chopped
• 1 small garlic clove, minced (about 1/2 tsp)
• 1/3 cup (80 ml) extra-virgin olive oil
• 1 tbsp (15 ml) fresh lemon juice, plus more to taste
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp freshly ground black pepper
• Sea salt, only if needed (taste first)

Step-by-Step Instructions

Step 1: Rinse and prepare your workspace

Set out a medium mixing bowl and a sharp chef’s knife. Rinse the preserved lemon under cool water to knock back excess surface salt. Rinse and dry the parsley and cilantro thoroughly so excess water doesn’t dilute the sauce.

Step 2: Prep the preserved lemon

Cut the preserved lemon in half. Scoop out and discard the soft pulp and seeds; you’ll use only the rind. Rinse the rind again if it tastes very salty, then pat completely dry. Mince the rind very finely so its flavor disperses evenly without big, salty bites.

Step 3: Chop the olives, herbs, and garlic

Finely chop the pitted green olives into roughly 1/4-inch pieces. Mince the garlic. Finely chop the parsley and cilantro. Aim for a consistent, small dice for a cohesive, spoonable texture that reads as a sauce rather than a chunky salad.

Step 4: Fold everything together

In the mixing bowl, combine the minced preserved lemon rind, chopped olives, garlic, parsley, and cilantro. Add the olive oil, lemon juice, red pepper flakes (if using), and black pepper. Fold gently with a spoon until the salsa looks glossy and evenly coated.

Step 5: Balance and season

Let a small spoonful sit on your tongue: you’re looking for bright lemon, fruity oil, and a clean briny finish. If it’s too sharp, add another teaspoon of olive oil. If it needs more lift, add another 1–2 teaspoons of lemon juice. Only add a pinch of sea salt if absolutely necessary, because the olives and preserved lemon already bring salinity.

Step 6: Rest and serve

Let the sauce rest for 10 minutes at room temperature (68–72°F) so the flavors marry. Spoon into a small serving bowl or jar, optionally topping with a thin layer of olive oil for sheen. Serve as a spoonable, briny-citrusy relish. It’s excellent with roast chicken, couscous, or white fish, though the sauce itself should remain the star.

Pro Tips

• Use mild, buttery olives (Castelvetrano) for a rounded flavor; if using very briny olives, reduce the preserved lemon slightly.
• Rinse and pat the preserved lemon rind dry—water clings to salt, and dryness helps the oil coat everything evenly.
• Keep the chop fine and consistent for a unified, sauce-like texture; avoid leaving large chunks of rind.
• Pulse in a food processor only if needed—quick 1-second pulses to avoid turning it into a paste.
• For a glossier finish and better keeping, top the jar with a thin film of olive oil before refrigerating.

Variations

• Spicy Harissa: Stir in 1 tsp harissa or 1/2 tsp Aleppo pepper for gentle heat and color.
• Anchovy-Caper Boost: Add 2 minced oil-packed anchovy fillets and 1 tbsp chopped capers for deeper umami.
• Minty-Herb Twist: Swap the cilantro for 1/3 cup finely chopped fresh mint for a cooler, herbal profile.

Storage & Make-Ahead

Refrigerate in a covered jar for up to 7 days. Press the surface flat and cover with a thin layer of olive oil to slow oxidation. For best flavor, let it warm on the counter for 10–15 minutes and stir before serving. You can freeze in small portions (e.g., silicone trays) for up to 2 months; expect herbs to soften slightly after thawing.

Nutrition (per serving)

Approximate for 2 tbsp: 65 calories; 7 g fat (1 g sat); 1 g carbohydrates; 0.5 g fiber; 0.4 g protein; ~420 mg sodium. Estimates will vary based on olive brand and preserved lemon.