For this salsa I used kalamata olives from a jar rather than olives from the antipasto bar at the supermarket. The reason is that I can better control the salt content from the ones in the jar. If you like very salty then go with the kalamata olives cured in the store and just watch the salt that you add to the salsa at the end. I would also suggest that you not use canned olives if possible since their taste is weaker than both market cured olives and jarred olives.
Ingredients
1 large red onion (coarsely chopped)
9 ounces black pitted kalamata olives (coarsely chopped)
2 teaspoons capers
⅓ cup virgin olive oil
⅛ cup plus one tablespoon apple cider vinegar
1½ teaspoons dried oregano
Sea salt and freshly cracked pepper to taste
Instructions
In a medium bowl combine onion, kalamata olives and capers
Add olive oil and apple cider vinegar and combine
Add dried oregano and combine well
Let sit for 5 minutes and combine again
Let sit another 5 minutes and combine
Add salt and pepper to taste
Cover in airtight container and refrigerate for at least an hour
Toss before serving
Spoon on toast points, drizzle with olive oil and garnish with basil (optional) or eat on anything
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2014/01/30/rustic-kalamata-olives-onion-salsa/