Pineapple Cilantro Salsa

INGREDIENTS:

2/3 cup pitted green olives
2/3 cup pitted black olives
Zest of 1 small orange
Zest of 1 small lemon
2 anchovy filets, mashed
3 cloves garlic, minced
1/4 cup pimentos, chopped
6 sprigs Italian parsley, chopped
1 tsp. oregano
1/4 tsp. black pepper
1/2 cup Oils of Aloha Hawaii’s Gold Macadamia Oil

DIRECTIONS:

Coarsely chop the olives and put in a bowl. Chop the zest and add to the olives. Stir in all of the remaining ingredients; blend well. Cover and chill for at least 12 hours. Makes about 2 cups.

Contributed by Sylvia Teves