Oh, Oh, Olive Salad

Sherry Peyton


This lucious salad is famous for it's use in sandwiches, but it works nicely for bruschetta with goat cheese or cream,or to spark up a pasta or potato salad. Easy to make, and long lasting, it makes the tastebuds pop. If you like this recipe, see others on my website: mybestcookbook.wordpress.com


★★★★★ 1 vote

30 Min


  • 2/3 c
    green olives, chopped
  • 2/3 c
    kalamata olives, chopped
  • 1/2 c
    pickled veggies (gardeniara)
  • 1/3 c
    roasted red peppers, chopped
  • 1-2 clove
    garlic, minced
  • 1/3 c
    celery, chopped
  • 1/4 c
    scallions, chopped
  • 1/4 c
    chopped parsley
  • 1/8 c
    chopped oregano or 1 tsp dried
  • 1 Tbsp
    capers, rinsed
  • 1 tsp
    red pepper flakes
  • 3 Tbsp
    red wine vinegar
  • 1/2 c
    evoo, or as needed to bring it all together
  • ·
    pepper to taste

How to Make Oh, Oh, Olive Salad


  1. Mix everything to gether, add as much oil as needed to bind it all together, add pepper to taste. (there should be plenty of salt from the olives)Cover and refrigerate for several hours to allow the flavors to meld.
  2. Serve as a "sauce" for sandwiches or as an appetizer, or as an addition to pasta or potato salad. Or think of other great ideas!

Printable Recipe Card

About Oh, Oh, Olive Salad

Course/Dish: Other Salads
Other Tag: Healthy
Hashtag: #Olives

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