Fagor Cookbook Cookbook - Kalamata Olive Salsa

25

KALAMATA OLIVE SALSA    

Servings: 4 pints

Headspace: 1/2 inch

Time: 35 minutes / high pressure setting

Ingredients

1 1/2 pounds pitted, chopped Kalamata olives

1 pound pitted, chopped large green olives

3 cups seeded, chopped sweet green peppers

2 cups sun-dried tomatoes, broken into pieces

4 teaspoons dried oregano

4 tablespoons chopped fresh basil

6 garlic cloves, peeled and minced

4 tablespoons balsamic vinegar

4 tablespoons distilled white vinegar

2 cups olive oil

12 crushed black peppercorns

Directions 

Combine all the ingredients in a large saucepan and bring to a boil. Turn down the heat and 

simmer for 30 minutes or until thick before ladling into jars. Be sure that the oil covers the top 

of the salsa. Ladle into the jars leaving 1/2 inch of headspace. Cap and seal. Place in canner 

with 2 to 3 inches of hot water. 

Process 35 minutes / high pressure setting. 

Pressure Canning Recipes: EVERYDAY SAUCES