Bring water to a boil, then add tomatillos, tomato and jalapeños.
When tomatillos begin to open in the boiling water, remove and rinse. Drain the tomato and jalapeños. Discard the jalapeño seeds. Chop all and set aside for use later.
Coarsely chop onion, garlic, and cilantro.
Cut lime in half and squeeze over onion/cilantro/garlic.
Add olives to the onions/cilantro/garlic along with ½ teaspoon salt. (The olives are the source of the additional salt.)
Combine all ingredients in a blender and blend. The longer the blend, the finer the salsa becomes.
Pour into a bowl or storage container and enjoy!
Store in the refrigerator.