Olive Salad Appetizer

Oxmoor House
Use premium Greek or Italian olives for the best flavor results. You can make the salad ahead and store it in the refrigerator, but wait until just before serving to stir in mushrooms. Serve trays of extra olives for your family to nibble on while working in the kitchen.
1 1/4 cups


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12 green olives, pitted and finely chopped (we tested with Picholine olives)
12 kalamata olives, pitted and finely chopped
1 anchovy, finely chopped
3 tablespoons extra-virgin olive oil
1/4 cup diced purple onion
1/4 cup finely chopped fresh parsley
2 teaspoons finely grated lemon rind
1/4 teaspoon freshly ground pepper
1 (4-ounce) jar marinated mushrooms, drained and finely chopped
1 celery rib, finely chopped
1 garlic clove, minced


Stir together all ingredients (see Note). Serve with bagel chips.

Note: You can chop the ingredients for this salad in a food processor or mini chopper to save time; however, we prefer the texture and appearance achieved from chopping the ingredients by hand in this recipe.

Created date

October 2007