Go Back
A hand holding a triangular tortilla chip dipped in olive salad.

Olive Salad

Print Recipe
This recipe is a delicious savory mixture of the best Mediterranean cuisine has to offer!
Course Appetizer, dip, Side Dish
Cuisine Greek, Italian, Spanish
Keyword brined vegetable salad, mixed olive salad, mixed vegetable dip, olive salad, pickled vegetable dip, pickled vegetable salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 71.8
Author carleigh

Equipment

Ingredients

  • ¾ cup green olives
  • ¼ cup black olives
  • ¼ cup Italian giardiniera
  • ¼ cup pickled banana peppers
  • ¼ cup roasted red peppers from the jar
  • 1 red onion small, quartered
  • 1 tbsp capers
  • 1 clove garlic
  • 1 handful parsley stems removed

Instructions

  • Add all ingredients to a food processor, and blitz until a thick olive salad is formed. Transfer to a bowl and enjoy with crackers or as a spread on sandwiches like Muffuletta, as desired. 

Notes

  • Too briny for you? Swap giardiniera for some roasted veggies.
  • Serve with crackers, flatbread, breadsticks, or as part of a sandwich.
  • If you prefer a creamier consistency, pulse the veggies longer until the texture is similar to tapenade.

Nutrition

Serving: 1g | Calories: 71.8kcal | Carbohydrates: 10.2g | Protein: 1.4g | Fat: 6.2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.5g | Sodium: 704.7mg | Potassium: 64.2mg | Fiber: 1.4g | Sugar: 1g | Vitamin A: 194.7IU | Vitamin C: 10.4mg | Calcium: 21.4mg | Iron: 0.3mg