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–+ servings
Chef Maria Thompson

Olive Salad Recipe

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If you crave a zesty, tangy salad packed with Mediterranean vibes, this olive salad recipe is your new best friend. Featuring briny olives and crisp celery, it brightens sandwiches or serves as a bold side for weeknight dinners.
Simple, quick, and loaded with punchy flavors, this olive salad recipe strikes the perfect balance between salty and fresh. Let’s break down how to make this gem that turns any dish into a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 6 people
Course: Appetizers, Dinner, Salad, Side Dish
Cuisine: American, Italian, Mediterranean, Italian-American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 Cup Mixed olives 1 cup mixed olives, pitted and chopped (green, black, Kalamata)
  • 1/2 Cup Celery stalks Finely diced
  • 1/4 Cup Pickled vegetables such as giardiniera, chopped
  • 2 Teaspoon Capers Rinsed
  • 1 Teaspoon Fresh parsley Finely chopped
  • 2 Cloves Garlic Minced
  • 2 Teaspoon Red wine vinegar Or lemon juice
  • 1/4 Cup Extra virgin olive oil
  • 1/2 Teaspoon Dried oregano
  • 1 Teaspoon Freshly ground black pepper To taste

Equipment

  • 1 Cutting Board
  • 1 Sharp Knife
  • 1 Mixing bowl
  • 1 Spoon or spatula for mixing
  • 2 Measuring cups and spoons
  • 1 Food processor for chopping If you do not love chopping

Method
 

  1. Prepare the Olives

    Chop the pitted mixed olives finely to ensure every bite delivers that punch of brine. Finely chopping helps blend the pieces nicely and avoids overwhelming any bite.

  2. Dice Celery and Pickled Vegetables

    Cut celery and pickled vegetables into small even pieces for balanced texture. This adds a crisp contrast to the soft olives, making the salad lively.

  3. Mince Garlic and Chop Parsley

    Minced garlic scatters flavor without dominating, while the fresh parsley adds a vibrant herb note. Both keep the salad from tasting flat.

  4. Combine All Ingredients

    In a mixing bowl, toss olives, celery, pickled veggies, capers, garlic, and parsley together. This ensures every component is evenly distributed.

  5. Add Vinegar and Olive Oil

    Pour in the red wine vinegar followed by olive oil to coat the ingredients evenly. The acidity brightens the salad while olive oil smooths the flavors.

  6. Season with Oregano and Pepper

    Sprinkle dried oregano and freshly ground black pepper for aromatic warmth and mild spice. Taste as you go because seasoning should invite, not shout.

  7. Let the Flavors Marinate

    Cover and refrigerate the salad for at least 30 minutes to let the flavors meld beautifully. This resting step transforms simple ingredients into a unified flavor party.

  8. Stir and Serve

    Give the salad a final stir before serving to redistribute any settled juices and flavors. This keeps every bite as fresh and vibrant as the first.
    9. Pro Tip: Use a mix of olives with varying saltiness to avoid an overly salty salad and add depth with natural brine balance.

Nutrition

Calories: 90kcalCarbohydrates: 3gProtein: 0.5gFat: 8gSaturated Fat: 1gSodium: 400mgFiber: 1gSugar: 1g

Notes

Tips for the Best Olive Salad Recipe

  • Use a sharp knife to chop ingredients finely but not mushy, preserving texture balance.
  • Adjust vinegar to your taste for brightness without overpowering the olives.
  • Rest the salad overnight for even better flavor integration.
  • Try adding a splash of orange juice for a sweet citrus twist.
  • Use fresh herbs like basil or dill for seasonal variations.
  • Drain pickled veggies well to avoid watering down the salad.

Common Mistakes to Avoid When Making Olive Salad Recipe

  • Using overly salty olives without rinsing can ruin the balance and make it too briny.
  • Skipping the marinating time results in flat, disconnected flavors.
  • Chopping pieces too large makes the salad uneven and harder to eat.
  • Adding too much vinegar overwhelms the delicate olive flavors.
  • Not drying pickled vegetables can water down the salad and dilute taste.

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