Description
Olive salad is a zesty, briny blend of chopped olives, vegetables, herbs, and a tangy dressing. Perfect as a sandwich topping, side dish, or appetizer, it’s a flavorful and versatile staple in Mediterranean and New Orleans-style cuisine.
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
Instructions
- In a large mixing bowl, combine the green and Kalamata olives.
- Add the chopped celery, red bell pepper, red onion, garlic, and parsley.
- Drizzle in the olive oil and red wine vinegar.
- Sprinkle in oregano, salt, and pepper. Add optional ingredients if using.
- Toss everything together until well combined.
- Cover and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
- Stir before serving. Enjoy as a side dish, sandwich topping, or accompaniment to grilled meats or seafood.
Notes
Chop ingredients finely for sandwich spreads or leave chunkier for side salads.For a spicier version, add chopped jalapeños or red pepper flakes.Lemon juice can be used instead of vinegar for a brighter flavor.Flavors improve with time—make it ahead for best results.Store in the fridge for up to 5 days; stir before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 1g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
