Parsley & Tarragon Salsa



In a bowl add:
1 finely sliced clove of garlic,
2tblsp finely chopped capers
½ cup finely chopped flat-leaf parsley
1tblsp finely chopped tarragon
1tsp finely chopped thyme
zest of 1 lemon
2tblsp lemon juice
½ cup Juno Koroneiki extra virgin olive oil
salt and freshly ground pepper to taste.


Combine all ingredients, cover and refrigerate 30 minutes. Use on the side with grilled chicken, white fish, lamb, or new potatoes.

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