Italian Olive Salad

5 from 10 votes

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.

Prep Time15

Total Time15

Course: antipasto, Appetizer

Cuisine: Italian

Diet: Vegetarian

Servings: servings

Calories: 162kcal

Author: Rosemary Molloy

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

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.

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 type 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!

How to store leftovers

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

Nutrition