Olive Lovers Salad Recipes

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OLIVE LOVER'S SALAD

Make and share this Olive Lover's Salad recipe from Food.com.

Provided by FDADELKARIM

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9



Olive Lover's Salad image

Steps:

  • Mix the ingredients for the dressing in a small bowl.
  • Combine the ingredients for the salad in another bowl then pour the dressing over.
  • Marinate for 1 hour before serving.

1 -1 1/2 tablespoon olive oil
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 cup green olives, cracked & pitted
1/2 cup sliced black olives
1 roma tomato, chopped
1/4 onion, chopped

OLIVE LOVER'S SALAD

I have not had a chance to try this. I got it from a family friends. It sounds delicious. If you try it, let me know the number of servings and preparation times. I hope it's as good as it sounds!

Provided by packeyes

Categories     Low Protein

Time 10m

Yield 1 salad, 10 serving(s)

Number Of Ingredients 5



Olive Lover's Salad image

Steps:

  • Combine all ingredients. Drizzle with olive oil and toss.
  • Cover and refrigerate 4 hours or overnight.

Nutrition Facts : Calories 69.1, Fat 7, SaturatedFat 0.9, Sodium 408.6, Carbohydrate 2.1, Fiber 1.2, Sugar 0.2, Protein 0.4

1 (6 ounce) can pitted ripe olives, chopped
1 (5 3/4 ounce) jar stuffed olives, drained and chopped
2 celery ribs, chopped
2 garlic cloves, chopped
2 tablespoons olive oil

OLIVE SALAD

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes enough for 1 sandwich

Number Of Ingredients 11



Olive Salad image

Steps:

  • In a medium bowl, mix together both olive varieties, anchovy, and lemon juice. In a small bowl, whisk together oil and vinegar. Pour over olive mixture and add oregano, thyme, and parsley; toss to combine. Season with Tabasco, salt, and pepper. Cover and transfer to refrigerator; chill overnight before using.

2 ounces oil-cured black olives, pitted and chopped
6 ounces green olives, preferably Lucques, pitted and chopped
1 salt-packed anchovy fillet, rinsed and chopped (optional)
Juice of 1/2 lemon
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
2 tablespoons fresh oregano leaves, chopped
1 1/2 teaspoons picked fresh thyme leaves
1 1/2 teaspoons chopped fresh flat-leaf parsley leaves
Hot sauce, such as Tabasco
Coarse salt and freshly ground pepper

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