olive salad recipe
The Best olive salad recipe
What I love most about this recipe is how easy it is to throw together, but it still feels special. It’s one of those dishes that looks like you put in way more effort than you actually did, which is always a win in my book. Plus, olives are full of healthy fats and antioxidants, and the garlic and herbs add extra nutrients without any extra fuss. It keeps well in the fridge for days, so I often make a big batch and use it throughout the week on salads, pasta, or even as a quick topping for toast. If you’re looking for a flavorful, no-fuss recipe that the whole family will love, this is it.
Mediterranean Olive Salad
A vibrant and tangy olive salad packed with briny olives, fresh vegetables, and zesty herbs. Perfect as a topping for sandwiches, a side dish, or a flavorful spread for crostini.
🥘Ingredients
- 1 cup pitted Kalamata olives, roughly chopped
- 1 cup pitted green olives, roughly chopped
- 1/2 cup pitted black olives, roughly chopped
- 1/2 cup roasted red peppers, diced
- 1/2 cup pepperoncini peppers, sliced
- 1/4 cup capers, drained
- 1/2 red onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 1/3 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
👨🍳Directions
-
1
In a large mixing bowl, combine the chopped Kalamata olives, green olives, black olives, roasted red peppers, pepperoncini peppers, capers, red onion, garlic, parsley, basil, and oregano. -
2
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, red pepper flakes (if using), salt, and black pepper until well combined. -
3
Pour the dressing over the olive and vegetable mixture. Toss gently to coat all ingredients evenly. -
4
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. -
5
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled or at room temperature.
🔧Equipment
- Mixing bowl
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Whisk
- Air-tight container for storage
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Mediterranean Olive Salad Works
❓ Frequently Asked Questions About Mediterranean Olive Salad
1. What is olive salad made of?
Olive salad is a flavorful mix typically made with a combination of green and black olives, capers, cauliflower, carrots, celery, garlic, onions, and herbs like parsley or oregano. It often includes olive oil, vinegar, and spices such as red pepper flakes or black pepper for extra kick. Some variations may also include pickled vegetables or anchovies for added depth.
2. How long does homemade olive salad last?
When stored properly in an airtight container in the refrigerator, homemade olive salad can last 1 to 2 weeks. The acidity from the vinegar and olive oil helps preserve it, but it’s best to check for any signs of spoilage (like off smells or mold) before consuming. For longer storage, you can freeze it for up to 3 months, though the texture of the vegetables may soften slightly after thawing.
3. Can I customize the olive salad recipe?
Absolutely! Olive salad is highly customizable. You can adjust the ingredients based on your taste preferences or what you have on hand. Common variations include:
– Adding roasted red peppers or artichoke hearts for extra flavor.
– Swapping cauliflower for broccoli or bell peppers.
– Using different types of olives (Kalamata, Castelvetrano, etc.).
– Adjusting the spice level by adding more or less red pepper flakes.
– Including fresh herbs like basil or thyme for a different aromatic profile.
4. What dishes can I use olive salad in?
Olive salad is incredibly versatile and can be used in many dishes, including:
– Muffulettas: A classic New Orleans sandwich where olive salad is a key ingredient.
– Pasta salads: Toss it with cooked pasta, cherry tomatoes, and feta for a Mediterranean twist.
– Antipasto platters: Serve it alongside cured meats, cheeses, and crusty bread.
– Pizza topping: Spread it over pizza dough before adding cheese and other toppings.
– Grilled meats or fish: Use it as a relish or side to enhance flavors.
– Sandwiches or wraps: Add it to turkey, chicken, or veggie sandwiches for extra zing.
5. Is olive salad the same as giardiniera?
While olive salad and giardiniera share some similarities, they are not the same. Giardiniera is an Italian-style pickled vegetable mix that typically includes cauliflower, carrots, celery, and peppers in a vinegar or oil brine, often with a spicy kick. Olive salad, on the other hand, is centered around olives and capers, with a stronger emphasis on briny, salty, and herbal flavors. However, both can be used in similar ways, such as on sandwiches or as a condiment. Some recipes blend elements of both for a hybrid version.