Name: Olive Salad
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Mediterranean
Ingredients: 1 cup green olives, pitted and chopped; 1 cup Kalamata or black olives, pitted and chopped; 1/2 cup celery, finely chopped; 1/2 red bell pepper, finely chopped; 1/4 cup red onion, minced; 2 cloves garlic, minced; 2 tbsp fresh parsley, chopped; 1/4 cup olive oil; 2 tbsp red wine vinegar; 1 tsp dried oregano; Salt and black pepper to taste; Optional: 2 tbsp capers, 1/4 cup giardiniera, or chopped artichoke hearts

Why You’ll Love This Recipe

Olive salad is packed with flavor, easy to prepare, and highly versatile. It works equally well as a condiment, side dish, or appetizer. The combination of tangy olives, crunchy vegetables, and herby dressing creates a refreshing balance that enhances almost any meal. Plus, it can be made ahead of time, allowing the flavors to deepen as it sits.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Green olives, pitted and chopped
Kalamata or black olives, pitted and chopped
Celery, finely chopped
Red bell pepper, finely chopped
Red onion, minced
Garlic, minced
Parsley, chopped
Olive oil
Red wine vinegar
Dried oregano
Salt and black pepper to taste
Optional: capers, giardiniera (pickled vegetables), or artichoke hearts

Directions

In a mixing bowl, combine the green and Kalamata olives.
Add celery, bell pepper, onion, garlic, and parsley.
Drizzle with olive oil and red wine vinegar.
Sprinkle in oregano, salt, and pepper.
Toss everything together until well combined.
Cover and refrigerate for at least 2 hours (or overnight) to let the flavors meld.
Serve as a side salad, sandwich topping, or accompaniment to grilled dishes.

Servings and timing

This recipe makes about 6 servings. Prep time is 15 minutes, and chilling time is 2 hours or overnight.

Variations

Add chopped pickled vegetables like giardiniera for a tangy twist.
Stir in crumbled feta cheese for a Mediterranean flavor boost.
Use lemon juice instead of vinegar for a fresher taste.
Include capers or artichokes for extra briny depth.
Mix in roasted red peppers for a sweeter flavor.

Storage/Reheating

Store olive salad in an airtight container in the refrigerator for up to 5 days. The flavors improve as it sits. Stir before serving. Reheating is not necessary since it’s best enjoyed chilled or at room temperature.

FAQs

What is olive salad used for?

It’s often used as a topping for muffuletta sandwiches, but it also works as a side dish, dip, or condiment.

Can I make olive salad ahead of time?

Yes, it’s even better when made the day before so the flavors can meld.

Do I need to use both green and black olives?

No, but using a mix provides a richer flavor.

Can I use jarred olives?

Yes, jarred or canned olives work fine, but drain them well before chopping.

Is olive salad vegan?

Yes, as long as you don’t add cheese or other non-vegan ingredients.

Can I make it spicy?

Yes, add chopped pickled jalapeños or a pinch of red pepper flakes.

Do I need to pit the olives myself?

No, you can buy pre-pitted olives to save time.

How finely should I chop the ingredients?

It depends on preference—finely chopped for a sandwich spread, or chunkier for a side salad.

Can I use fresh herbs instead of dried?

Yes, fresh oregano or basil adds great flavor.

How long should it marinate?

At least 2 hours, but overnight is best for maximum flavor.

Conclusion

Olive salad is a vibrant, briny, and versatile dish that brings bold flavor to sandwiches, sides, and appetizers. With its mix of olives, fresh vegetables, and tangy dressing, it’s a simple recipe that tastes better the longer it sits. Whether you’re making a muffuletta or serving it alongside grilled foods, this salad is sure to impress