How to Make Spanish Olive Salad
Spanish olive salad makes a delicious addition to your holiday spread or gathering at home with friends. Because it’s served cold, the dish is the perfect barbecue or picnic food and is handy to take along to a potluck, too. It’s made of simple ingredients and is super easy to prepare. Does this Spark an idea?
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Things You'll Need
- 1 10 oz. jar Spanish olives
- 2 cans pitted black olives
- 5 celery stalks
- 4 cloves garlic
- 2 tbsp. extra virgin olive oil
Instructions
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How to Make Spanish Olive Salad
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1
Drain the jar of Spanish olives and dump them into a large bowl.
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2
Drain both cans of pitted black olives and put them into the same bowl.
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3
Place all the ingredients in a food processor and chop coarsely. Then skip to step 7. If you don’t have a food processor, go to the next step.
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4
Slice the celery stalks length-wise down the middle, then chop into quarter-inch pieces.
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5
Chop the cloves of garlic finely.
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6
Chop the Spanish olives and pitted black olives in batches, so as not to over chop. It’s easy to chop the olives to mush because they’re so much softer than the other ingredients. You want large pieces of olive.
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7
Dump all the ingredients into a large mixing bowl, stirring in the olive oil until all ingredients have been coated.
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8
Chill for an hour and serve.
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Tips & Warnings
For a more hearty take on this recipe, serve the Spanish olive salad atop a bed of spiral pasta that’s been shaken with Italian seasoning. From side dish to full meal in one easy step.
