Salsa Monja

“The earliest account of Salsa Monja (Nun’s Sauce) is from the 16th century, when nuns were said to have prepared it for priests either as an appetizer or as a companion to main courses. It is made from olives and shallots and is best served with grilled or fried dishes. When added to plain rice, it elevates a simple meal to an elegant course. “Salsa Monja is also known as Aceitunas Aliñadas (loosely translated as ‘decorative olives’); in Filipino-Hispanic families, grandmothers would say that the aceitunas were good to ‘abre gana y ojos.’ That is, to open your appetite and eyes to a wonderful meal.”


Makes 2 cups  Prep Time 10 minutes  Cooking Time 1 hour and 30 minutes

1/2 cup minced garlic
1/2 cup minced shallots
1/2 cup minced green olives
1 cup olive oil
1 tablespoon annatto oil
1 cup pickling liquid from the green olives (add water if the bottle of olives does not yield enough)
2 tablespoons sugar
3 tablespoons white vinegar
2 teaspoons salt
1 teaspoon ground black pepper
1/2 cup whole garlic cloves, peeled
1/2 cup whole shallots, peeled
1/2 cup pitted green olives

1  Simmer minced garlic, shallots, and olives in olive oil until onions are translucent. Add annatto oil.

2  In a small bowl, stir together the pickling liquid, sugar, vinegar, salt, and pepper until sugar is completely dissolved.

3  Pour pickling mixture into simmering olive oil mixture.

4  Let mixture simmer for about 30 minutes. Add whole garlic, shallots, and olives and simmer for another 30 to 45 minutes.

5  Cool and put in a clean bottle. Store in the refrigerator for 2 days before serving for best results. Keep refrigerated. Best served with grilled or fried fish or chicken.

Photography by Lilen Uy | Produced & Styled by Angelo Comsti | Props from Rustan’s Department Store

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