Olive Salad Clone

Elevate your culinary creations with this vibrant Olive Salad Clone, a tangy and savory medley of pitted green and Kalamata olives, zesty giardiniera, and briny capers. Infused with fresh parsley, minced garlic, and a perfectly balanced vinaigrette of red wine vinegar and extra virgin olive oil, this recipe is bursting with Mediterranean flavors in every bite. Enhanced with aromatic oregano, thyme, and a hint of crushed red pepper for subtle heat, this no-cook dish comes together in just 15 minutes but shines brightest after an overnight rest to let the flavors meld. Perfect as a sandwich spread for classic Muffulettas, a topping for crispy crostini, or a bold addition to charcuterie boards, this homemade olive salad is a must-have condiment for lovers of bold, tangy tastes. Make ahead, refrigerate, and prepare to impress your guests with this versatile recipe!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 8

Ingredients

• 1 cup Green olives, pitted and chopped
• 1 cup Kalamata olives, pitted and chopped
• 0.75 cup Giardiniera (Italian pickled vegetables), finely chopped
• 2 tablespoons Capers, rinsed and drained
• 0.25 cup Celery, finely chopped
• 2 tablespoons Fresh parsley, finely chopped
• 2 cloves Garlic cloves, minced
• 2 tablespoons Red wine vinegar
• 0.5 cup Extra virgin olive oil
• 1 teaspoon Dried oregano
• 0.5 teaspoon Dried thyme
• 0.25 teaspoon Crushed red pepper flakes
• 0.25 teaspoon Freshly ground black pepper

Directions

Step 1

In a large mixing bowl, combine the green olives, Kalamata olives, giardiniera, capers, celery, parsley, and minced garlic.

Step 2

In a separate small bowl, whisk together the red wine vinegar, olive oil, oregano, thyme, red pepper flakes, and black pepper until well emulsified.

Step 3

Pour the dressing over the olive mixture in the large bowl.

Step 4

Mix thoroughly to ensure the dressing is evenly distributed throughout the olive salad.

Step 5

Cover the bowl with plastic wrap or transfer the mixture to an airtight container.

Step 6

Refrigerate the olive salad for at least 2 hours (preferably overnight) to allow the flavors to meld together.

Step 7

Serve as a condiment for sandwiches, like Muffulettas, or as a topping for crackers, crostini, or salads.

Nutrition Facts

Serving size	871.2 grams (871.2g)

Amount per serving	% Daily Value*
Calories	1839

Total Fat 194.10g	249%
Saturated Fat 27.10g	136%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 9833mg	428%
Total Carbohydrate 49.10g	18%
Dietary Fiber 25.70g	92%
Total Sugars 6.80g
Protein 7.40g	15%

Vitamin D 0IU	0%
Calcium 444mg	34%
Iron 11mg	59%
Potassium 579mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 88.5%

Protein: 1.5%

Carbs: 10.0%