Ingredients

• 2 Roma tomatoes, diced
• 32 Moraccan or kalamat olives, pitted and chopped (to pit lay knife flat on olve and whack with hand)
• 1/2 cup red onion, diced
• 1/2 cup Santa Barbara extra virgin olive oil

Preparation

Toss ingredients and serve at room temperature soon after prep with corn chips or toasted French bread rounds.

Or: Use to top soups, salads, or other pasta dishes.