• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Course » Appetizers & Snacks » Italian Olive Salad

Italian Olive Salad

By: Rosemary Published: July 13, 2021

Jump to Recipe Print Recipe

Olive Salad, a light and tangy salad with green olives, crunchy celery, onion, and carrot combined with a simple white wine vinaigrette. An easy, refreshing starter or appetizer that pairs perfectly with a glass of crisp white wine.

Green olive salad in a grey bowl.

If you need an easy appetizer this Italian olive salad is one of the easiest. It has a mix of delicious flavors and textures – a little tangy with crunchy vegetables and delicious green olives.

This is an antipasto we would serve on a warm day before serving the other courses. It’s light and refreshing, a delicious way to start a meal. Or, just enjoy it on its own with some focaccia or other bread and, of course, a glass of cold wine.

Like most Italian dishes, this olive salad is simple but so delicious – the perfect flavor combination.

Table of Contents

  • Ingredients
  • How to Make It
  • Why use unpitted olives?
  • Tips
      • Never Miss a Recipe!
  • FAQ
  • More Salad Recipes
  • Italian Olive Salad
    • Ingredients  1x2x3x
    • Instructions 
    • Notes
    • Nutrition

Ingredients

  • Large green olives unpitted
  • Chopped celery
  • Chopped onion
  • Chopped carrot
  • Olive oil
  • White wine vinegar
  • Salt
  • Oregano
  • Hot pepper flakes
olives in a grey bowl, some olive salad & a slice of bread on a grey plate.

How to Make It

Combine all of the ingredients in a bowl and toss to combine. The red pepper flakes are optional and can be omitted if you don’t like them. The salad is nice with a little kick of heat, so just a pinch is enough.

Chopped veggies & plain green olives in a grey bowl.

You can serve the salad right away, but it’s even better when it’s been chilled and the flavors have had a chance to mix together and develop. So, I usually make it a few hours in advance.

All the ingredients for the salad in a white bowl.

Why use unpitted olives?

Olives that are unpitted are firmer and keep their structure better than pitted ones. Pitted ones tend to be soggy and limp, which is not what we want for this salad. I preferred large green olives under water rather than oil for this recipe, but oil will also work, just drain them well.

Tips

  • You can chop the vegetables to a size you like, but I prefer them on the smaller side.
  • This salad is all about the olives so choose a ones that are a good quality brand.
  • If you have leftovers, store them in an airtight container and keep them in the refrigerator for four to five days.
Olives in a grey bowl with some on a grey plate with a slice of bread.
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    FAQ

    Is olive salad healthy?

    Olives have healthy fats and combined with the vegetables the salad is healthy and light.

    Can you use black olives for this recipe?

    You can use whatever olives you like. It’s a good idea to use unpitted olives and if you opt for black olives you can’t go wrong with kalamata olives.

    Can you use a different kind of vinegar?

    White wine vinegar works very well because it’s light and tangy. You can change the flavor of the salad and use balsamic vinegar or red wine vinegar. Feel free to experiment!

    This salad is wonderful all year round but especially during the warm summer months. We love to enjoy it outside with our glasses of wine. It’s even better to share it with friends and family. Enjoy!

    More Salad Recipes

    • Classic Italian Caprese Salad
    • Greek Pasta Salad
    • Italian Seafood Salad
    • Panzanella
    Salad in a grey bowl.
    Green olive salad in a grey bowl.

    Italian Olive Salad

    Rosemary Molloy
    Olive Salad, an easy salad with green olives, crunchy celery, onion, and carrot combined with a simple white wine vinaigrette. It is a refreshing appetizer.
    5 from 6 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course antipasto, Appetizer
    Cuisine Italian
    Servings 4 servings
    Calories 162 kcal

    Ingredients
      

    • 9 ounces large green olives (250 grams)
    • 2-3 tablespoons chopped celery
    • 2-3 tablespoons chopped onion
    • 2-3 tablespoon chopped carrot
    • 2 tablespoons olive oil
    • 1 tablespoon wine vinegar (white)
    • 1-2 pinches salt
    • 1 teaspoon oregano
    • 1-2 pinches hot pepper flakes (if desired)

    Instructions
     

    • In a medium to large bowl toss the olives with the chopped celery, onion and carrot add the olive oil and wine vinegar and toss to combine. Add the salt, oregano and hot pepper flakes, combine well. Serve.

    Notes

    Leftovers should be stored in an airtight container and refrigerated. It will keep for up to 4-5 days.

    Nutrition

    Calories: 162kcalCarbohydrates: 4gProtein: 1gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 1099mgPotassium: 77mgFiber: 3gSugar: 1gVitamin A: 1538IUVitamin C: 1mgCalcium: 47mgIron: 1mg
    Keyword Italian olive salad, olive appetizer, olive salad
    Tried this recipe?Let us know how it was!

    Share

    Share
    Pin
    Email

    Subscribe Today

    Never Miss a Recipe!

    Subscribe today and receive my free e-book of recipes!

      We won't send you spam. Unsubscribe at any time.


      Appetizers & Snacks, Holiday Appetizers & Side Dishes, Salads, Side Dishes

      Related

      Comments

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. Rose says

        November 12, 2022 at 5:32 pm

        What kind of olives are you using. There are several different kinds. I grew up eating these and had to buy at an Italian market. Can’t remember the name, they always knew what we wanted. Not all green olives work for this.

        Reply
        • Rosemary says

          November 13, 2022 at 7:08 pm

          Hi Rose you could use Kalamata or Sicilian Olives. I used Sicilian Olives. Hope that helps. Take care!

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

      Most Popular

      pizza dough 3 rounds on parchment paper

      Best Pizza Dough

      puff pastry cut in half stacked.

      Quick & Easy Homemade Puff Pastry

      Homemade Potato Gnocchi

      Pieces of fudge on parchment paper.

      Old Fashioned Chocolate Fudge

      Sauce and pasta in a bowl with some on a fork.

      Authentic Bolognese Sauce

      5 stacked lemon cookies.

      Italian Lemon Cookies

      Filter By Date

      Readers Favorite Trending Recipes

      Ricotta cake on a glass cake stand.

      Italian Lemon Ricotta Cake

      pizza dough 3 rounds on parchment paper

      Best Pizza Dough

      puff pastry cut in half stacked.

      Quick & Easy Homemade Puff Pastry

      Homemade Potato Gnocchi

      Ingredients.

      • Beef
      • Chicken
      • Chocolate
      • Eggs
      • Fish & Seafood
      • Pasta
      • Pork

      Course.

      • Appetizers & Snacks
      • Breakfast / Brunch
      • Drinks
      • Lunch
      • Main Dish

      Browse.

      • About Me – Rosemary Molloy
      • Contact
      • Disclosure/Privacy
      • Recipe Index
      Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
      Design by Pixel Me Designs