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Olive Salad

Olive Salad
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WebMD Recipe

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, itted
  • 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
  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.
  2. Add pepper, mustard and olive oil to the olive mixture and stir well to blend.
Nutritional Information

Makes: 8 servings
  • Calories47
  • Protein0.2 g
  • Carbohydrates1 g
    • Dietary fiber0.3 g
  • Fat4.7 g
    • Saturated fat0.6 g
  • Cholesterol0 mg
  • Sodium276 mg
  • Calories from Fat90%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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