Simple & Flavorful Olive Salad Recipe
Ten minute, 6-ingredient olive salad recipe with a perfect blend of briny olives, crisp celery, zesty lemon, and savory garlic.
Servings: 6 servings
Calories: 120kcal
Ingredients
- 6 ounce can (6-oz) pitted ripe black olives, drained and roughly chopped
- 6 ounce jar (6-oz) stuffed green olives, drained and roughly chopped
- 3 ribs celery, chopped
- 1/2 small sweet onion, chopped (optional)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- In a medium bowl combine the chopped olives, celery, onions (if using) and garlic.
- In a small container whisk together the olive oil and lemon juice - pour over the olive mixture and toss to coat. Season to taste with salt and pepper.
- Refrigerate for 4 hours or overnight before serving.
Notes
Storage: Keep refrigerated for up to 5 days in an airtight container.
Serving ideas:
- Quick salad topping lettuce or spinach.
- Spooning inside a traditional muffuletta-type sandwich or a pita bread sandwich.
- Top a bowl of cottage cheese.
- Top a bowl of whipped feta for a dip.
- Top a layer of hummus and serve with pita bread as a dip.
Nutrition
Serving: 0.5cup | Calories: 120kcal | Carbohydrates: 5g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 720mg | Potassium: 110mg | Fiber: 2g | Sugar: 2g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 0.4mg
