Olive Dip AKA Mexican Caviar

Dee Robinson


This recipe has evolved through the years,and finally it's been perfected. It is requested alot from my family to bring to family functions..Best served with "Frito Scoops."


★★★★★ 1 vote

1 Hr
No-Cook or Other


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3 can(s)
black pitted olives
1 jar(s)
green olives- aprox 12oz size
3 or 4
roma tomatoes or 1 regular tomato
green onions
cloves garlic
1 can(s)
chopped green chilis
4 tsp
olive oil
2 tsp
red wine vinegar
1/2 tsp
black pepper
seasoning salt

How to Make Olive Dip AKA Mexican Caviar


  • 1Using a large mixing bowl, open the cans of olives and drain well. Then slice each olive into about 4 pieces..do that with both cans of olives. Then open jar olives, drain and slice also, add to bowl.
  • 2Chop tomatoes, onions and garlic and add to same bowl. Mix well. Then add the olive oil, red wine vinegar, salt and pepper and mix again.
  • 3It is best to let this sit in the fridge, covered, overnight, stir every now and then to blend flavors. Serve with Frito Scoops. I have also used tortilla chips, but everyone seems to like the Scoops the best.

Printable Recipe Card

About Olive Dip AKA Mexican Caviar

Course/Dish: Dips
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #green, #black, #Olives

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