Olive Salad Clone
Elevate your culinary creations with this vibrant Olive Salad Clone, a tangy and savory medley of pitted green and Kalamata olives, zesty giardiniera, and briny capers. Infused with fresh parsley, minced garlic, and a perfectly balanced vinaigrette of red wine vinegar and extra virgin olive oil, this recipe is bursting with Mediterranean flavors in every bite. Enhanced with aromatic oregano, thyme, and a hint of crushed red pepper for subtle heat, this no-cook dish comes together in just 15 minutes but shines brightest after an overnight rest to let the flavors meld. Perfect as a sandwich spread for classic Muffulettas, a topping for crispy crostini, or a bold addition to charcuterie boards, this homemade olive salad is a must-have condiment for lovers of bold, tangy tastes. Make ahead, refrigerate, and prepare to impress your guests with this versatile recipe!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup Green olives, pitted and chopped
- 1 cup Kalamata olives, pitted and chopped
- 0.75 cup Giardiniera (Italian pickled vegetables), finely chopped
- 2 tablespoons Capers, rinsed and drained
- 0.25 cup Celery, finely chopped
- 2 tablespoons Fresh parsley, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons Red wine vinegar
- 0.5 cup Extra virgin olive oil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Dried thyme
- 0.25 teaspoon Crushed red pepper flakes
- 0.25 teaspoon Freshly ground black pepper
Instructions
In a large mixing bowl, combine the green olives, Kalamata olives, giardiniera, capers, celery, parsley, and minced garlic.
In a separate small bowl, whisk together the red wine vinegar, olive oil, oregano, thyme, red pepper flakes, and black pepper until well emulsified.
Pour the dressing over the olive mixture in the large bowl.
Mix thoroughly to ensure the dressing is evenly distributed throughout the olive salad.
Cover the bowl with plastic wrap or transfer the mixture to an airtight container.
Refrigerate the olive salad for at least 2 hours (preferably overnight) to allow the flavors to meld together.
Serve as a condiment for sandwiches, like Muffulettas, or as a topping for crackers, crostini, or salads.
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 0.9 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
