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Olive Soup

Olive Soup is a dish from Mediterranean cuisine and it is an integral part of any Mediterranean meal. This soup is savored in most of the countries where Mediterranean cuisine is followed. The soup made up of olive is a very special part of the typical Greek meal. The Greeks team freshly plucked green olives with olive oil and other herbs to make this soup. The Italians are fond of typical black olive soup prepared from Kalamatta olive leaves. Dry sherry or red wine is the common ingredient used in both types of preparations. The olive soup is normally served as a supper in both Greece and Italy or they it is served at the beginning of the meal. But according to ancient Chinese medicine this soup is best remedy for sore throat.

Olive Soup Recipe: Ingredients and Method of Preparation
The Greeks believe that the recipe for this soup is perfected over years of practice. Big pitted green olives are chosen for making the soup and it is combined with ingredients like extra-virgin olive oil, garlic, yellow onion, chicken stock, roux (prepared by combining the all-purpose flour with olive oil), hot pepper sauce, black pepper, lemon juice and dry sherry. The olives are soaked in cold water for an hour before preparation. The actual soup preparation begins by frying the onions and garlic in olive oil and proceeds with slow but gradual addition of other ingredients. The dry sherry is added towards the end and the hot soup is served at room temperature with lemon juice, crouton and olive garnish.

Olive Soup Recipe Variants

  • White bean and black olive soup: The soup is very popular in Italy and it is prepared by combining the pitted kalamata olives with cooked white beans, olive oil, garlic, onion, carrot, celery, tomato paste, red bell pepper, vegetable broth, water, dry red wine, chopped red bell pepper, escarole, zucchini, and herbs like parsley, basil. The soup is served after drizzling with lemon juice and flavoring with salt and pepper.

  • Chilled Olive and Yogurt Soup: This soup variant is popular in many of the Mediterranean countries and it is savored mostly during the summers. It is prepared using both green and black varieties of olives. The green and black olives are combined with pimento, non-fat yogurt, bell pepper, cucumber, green onions, and white pepper. The soup is chilled for atleast 4 hours and is generously garnished with croutons before serving.

  • Olive and Sweet Potato Soup: This is one of the preferred variants of olive soup and is normally served as a mini meal. Other than the regular kalamata olives, ingredients like olive oil, onion, garlic, spring onion, sweet potato, soy sauce, vegetable or chicken stock and rocket are used in the preparation of the dish. The sweet potato and olive soup is served warm after garnishing with dill.