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Vegetarian Olive Salad

flexapleaser's picture
Michael Butler, The Rock and Roll Geek, makes a Thanksgiving side dish Olive Salad
  Spanish olives 10 Ounce, drained
  Pitted black olives 2 Can (20 oz), drained
  Celery stalks 5
  Spanish olives 10 Ounce (1 Jar)
  Garlic 4 Clove (20 gm)
  Pitted black olives 30 Ounce (3 Cans)
  Extra virgin olive oil 2 Tablespoon

1. In a food processor, add half of the Spanish olives after draining and chop them coarsely.
2. In a large bowl, tansfer the chopped olives.
3. Pour the remaining olives into the food processor and chop them coarsely. Transfer them into the bowl.
4. Repeat the process with the black olives and transfer them into the bowl.
5. Cut celery stalks into large pieces.
6. Add 3/4 of the cut celery into the food processor and chop coarsely. Transfer it into the bowl with olives.
7. Take the remaining celery stalk along with garlic in the food processor and chop finely. Put in into the same bowl.
8. Pour the extra virgin olive oil over the chopped ingredients in the bowl. Mix well to combine.

9. In a salad plate or bowl serve it along with bread or nachos.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
10 Minutes
Planning to throw a thanksgiving party for the whole family and need a quick side dish idea, then this amazing olive salad is surely going to be hit specially with the vegetarian crowd. The chef provides very simple instructions here to put together a great vegetarian olive salad in no time and it would surely give an impression that you have slaved into the kitchen for hrs.

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