The briny saltiness of green olives is a perfect complement to nutty pistachios and spicy-sweet pickled peppers — and an even better complement to cooked salmon.
¼ cup chopped pitted green Sicilian olives
¼ cup chopped roasted pistachios
½ teaspoon chopped rosemary
1 tablespoon chopped Peppadew peppers
2 tablespoons extra virgin olive oil
Combine and Serve
In a bowl, combine all of the ingredients. Spoon over cooked fish.