Olive Salad #2

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Servings: 1 Difficulty: Intermediate
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A bold, briny olive relish with garlic and herbs
Olive Salad #2 recipe image
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Olive Salad #2

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 8.0

Description

This vibrant olive salad is a punchy, savory condiment that brings bold Mediterranean flavors to any meal. Combining pitted green and black olives with briny capers, pungent garlic, and fresh parsley, it offers a complex texture of soft fruit and sharp herbs. The addition of a mashed anchovy fillet adds a deep, umami richness that balances the acidity perfectly. Drizzled with high-quality olive oil and seasoned with oregano and black pepper, this mixture creates a luxurious, oil-based dressing that coats the ingredients beautifully. It is an excellent addition to cold platters, served alongside crusty bread, or used as a flavorful topping for grilled meats and fish. Simple to prepare yet sophisticated in taste, this vegan-friendly side dish is perfect for picnics, lunchboxes, or as a zesty accompaniment to a light dinner.

Ingredients

Directions

  1. Coarsely chop the pitted green olives and black olives.
  2. Finely mince the garlic cloves.
  3. Mash the anchovy fillet into a paste.
  4. Finely chop the fresh parsley.
  5. In a medium mixing bowl, combine the chopped green olives, black olives, pimento, minced garlic, mashed anchovy, capers, and chopped parsley.
  6. Sprinkle the oregano and black pepper over the mixture.
  7. Pour the olive oil over the ingredients and toss gently until everything is evenly coated and combined.
  8. Taste and adjust seasoning with additional salt or pepper if desired.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 8.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.6mg1%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.8g4%
Sugars 1.0g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Let the salad sit for at least 30 minutes before serving to allow the flavors to meld together.

For a vegan version, omit the anchovy fillet and consider adding a pinch of dried seaweed or a splash of soy sauce for umami depth.

Store in an airtight container in the refrigerator for up to 1 week. The flavors will intensify over time.

This salad pairs well with crusty bread, grilled fish, or as a topping for sandwiches.

Keywords: olive, salad, green olives, black olives, garlic, capers, parsley, oregano, anchovy, briny, mediterranean, vegan, relish, appetizer, side dish, pitted, chopped, herbs, oil, flavorful
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