Vegetarian Olive Salad Recipe Video

Michael Butler, The Rock and Roll Geek, makes a Thanksgiving side dish Olive Salad


Preparation Time10 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings4
Main IngredientInterest Group


 Spanish olives10 Ounce, drained
 Pitted black olives2 Can (20 oz), drained
 Celery stalks5
 Spanish olives10 Ounce (1 Jar)
 Garlic4 Clove (20 gm)
 Pitted black olives30 Ounce (3 Cans)
 Extra virgin olive oil2 Tablespoon

Nutrition Facts

Serving size

Calories 876 Calories from Fat 692

% Daily Value*

Total Fat 87 g133.3%

Saturated Fat 0.56 g2.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5184.2 mg216%

Total Carbohydrates 37 g12.4%

Dietary Fiber 0.91 g3.6%

Sugars 1 g

Protein 0.66 g1.3%

Vitamin A 4.5% Vitamin C 5.2%

Calcium 2.9% Iron 1%

*Based on a 2000 Calorie diet


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.

Editors Review

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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seemasatheesh says :

Posted on: 24 July 2012 - 12:40am