6 oz. can pitted ripe olives, drained and chopped
1 lg. tomato, seeded and chopped
1/2 c. chopped cilantro
1 sm. jalapeno chili, seeded and minced (WEAR RUBBER GLOVES)
3 tbsp. olive oil
2 tbsp. fresh lime juice
Salt and pepper to taste

In bowl, combine all ingredients. Serve the salsa as a dip with corn chips or as accompaniment to grilled meats. 2 cups.