Spanish Olive Salad
A vibrant Spanish olive salad combining briny olives, fresh vegetables, and aromatic herbs, perfect as a tapa or side dish for casual gatherings.
Ingredients
- 1 pt. olive oil ⓘ
- 2 toes garlic, finely chopped
- 1 can pitted black olives
- 2 stalks celery, finely chopped ⓘ
- 2 tsp. crushed oregano ⓘ
- 1 raw carrot, finely chopped
- 1 large onion, finely chopped ⓘ
- 1 jar pickled cauliflower, cut into small pieces ⓘ
- 1 small jar capers ⓘ
- 1 small jar onions ⓘ
- 3 large jars broken olives ⓘ
Instructions
- Combine all ingredients in a large mixing bowl.
- Toss well to mix flavors evenly.
- Transfer the mixture into clean olive bottles or jars for storage or serving.
Tips & Substitutions
For a vibrant flavor, let the salad marinate for a few hours or overnight in the refrigerator. You can substitute the pitted black olives with green olives for a different taste. Adjust the garlic to your preference for a milder flavor, or try roasted garlic for a sweeter note. If you want a crunchier texture, consider adding bell peppers or roasted nuts.
Serving Suggestions
Serve this Spanish Olive Salad as a zesty appetizer or side dish, perfect alongside grilled meats or fish. It pairs beautifully with Mediterranean recipes like Cucumber, Tomatoes And Onion Salad. Consider using it as a topping for bruschetta or mixing it into pasta for a flavorful twist.
Storage & Reheating
Store the olive salad in airtight containers in the refrigerator for up to one week. It can be enjoyed cold directly from the fridge or allowed to come to room temperature before serving. If the flavors have mellowed, give it a good toss to refresh the taste.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Olive Salad contains roughly 1384 calories, with 18g protein, 139g carbohydrates, and 98g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (213% of the Daily Value), and calcium (153% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1089mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of olives in this recipe?
Absolutely! You can mix and match different varieties of olives, such as green or Kalamata, to suit your taste. Just keep in mind that the flavor profile may change slightly based on the olives you choose.
How can I make this salad more filling?
To make this salad more substantial, consider adding chickpeas or cannellini beans. They complement the flavors well and add protein, making it a satisfying option for a light lunch or dinner.
Is this salad suitable for vegans?
Yes, this Spanish Olive Salad is entirely plant-based and suitable for vegans. All the ingredients used are derived from plants, making it a great addition to any vegan menu.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).