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Olive Salad

WebMD Recipe

Olive Salad

This dish was inspired by an olive salad I sampled at a nearby supermarket’s olive bar. It's wonderful on crackers or as a spread on sandwiches. It can also be used in most recipes calling for tapenade.


  • 1/2 cup black olives, pitted
  • 1/2 cup green olives, pitted
  • 1 teaspoon garlic, minced
  • 1 tablespoons capers, drained and rinsed well
  • 2 tablespoons red bell pepper, coarsely chopped
  • 1 teaspoon lemon zest, finely chopped
  • 1/8 teaspoon freshly ground pepper, add more to taste if desired
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra virgin olive oil


Step 1
Add olives, garlic, capers, red pepper, and lemon zest to the bowl of a small food processor and press "chop" briefly. If you don’t have a mini food processor, put the ingredients on a cutting board and chop well with a knife or chopper tool. Add the chopped mixture to a small bowl.
Step 2
Add pepper, mustard and olive oil to the olive mixture and stir well to blend.

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