Sicilian Green Olive Salad

By • June 11, 2014 5 Comments

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Serves 4

  • 2 cups (about 200 grams or 7 ounces) good quality green olives
  • A handful of celery leaves (from 2 to 3 stalks)
  • A handful of mint leaves
  • 4 to 5 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  1. Drain the olives and pat them dry. With the help of the side of a large knife and the palm of your hand on top, squash the olives one or two at a time to release the pits. Peel away the flesh of the olives, and place them in a bowl. Discard the seeds.
  2. Roughly chop the celery leaves and tear up the mint leaves and add to the olives.
  3. Season with a generous amount of olive oil, a splash of red wine vinegar, a pinch of salt, and a few twists of pepper.

More Great Recipes: Vegetables|Salads|Side Dishes

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Comments (5) Questions (0)


18 days ago Juliebell

We add thinly sliced carrots, torn tender ice berg lettuce, sliced celery and a smashed clove of garlic. I love the idea of the mint so will try that soon. These salads are delicious with buttered Italian bread.


8 months ago Ruby Claire

do you think this would be good with celeric root? Perhaps cut julienned style?


8 months ago Emiko

Nice idea, I would definitely give it a try!


11 months ago Dasha

This was just great! What a wonderful and unexpected dish. It's more an appetizer than a salad course, but still.
Also, at the end of the meal we mixed it with arugula and lemon juice salad, and then it was amazing too.


about 1 year ago TheAstonishing

I'm going to toss in some boiled and cubed new potatoes, and top with crumbled feta. 'Cause that's how I roll.