Love olives? You’ll love this green olive salad dressing. This chunky Mediterranean-inspired sauce is perfect on salads, vegetables, bread, tofu, grains, and more.
Inspired by the way olives elevate simple salad recipes like my bell pepper and tomato salad and Mediterranean white bean salad, this dressing takes those bold, tangy flavors and concentrates them into a spoonable sauce, almost like tapenade.
I usually make this green olive salad dressing in a blender, but a food processor works just as well. Or, if you prefer a more rustic texture, chop the olives, garlic, and parsley by hand, then stir them together with the lemon juice and olive oil.
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I fell in love with this while visiting Turkey and finally found a recipe for it!!!
- Cindy
Ingredients
Green olives: Look for prepared Spanish or Greek olives stuffed with sweet pimento peppers.
Fresh parsley: Either flat-leaf Italian or curly parsley can be used.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Add the olives, garlic, parsley, lemon juice, olive oil, and salt and pepper to a blender.
- Blend, until a thick and chunky sauce is formed. It should not be completely smooth.
Serving suggestions
This green olive dressing goes far beyond salad greens. Here are some favorite ways to use it:
- Spoon it over grilled mushrooms, zucchini, and bell peppers.
- Top lemon and garlic baked tofu or a bowl of rice and chickpea pilaf.
- Serve it as a spread for warm toasted baguette or with crackers
- Add a dollop to white bean hummus or use it as a tangy addition to olive oil mashed potatoes.
- One reader even swears by it as a pasta sauce. Lori thinned it out by adding additional olive oil and lemon juice.
In short, if you’re a fan of olives, this is your new go-to sauce.
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Chunky Green Olive Salad Dressing and Sauce
Equipment
- high speed blender
Ingredients
- ½ cup pimento-stuffed green olives
- 3 Tablespoons lemon juice
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon fresh parsley
- 1 clove garlic, roughly chopped
- salt and pepper, to taste
Instructions
- Add all the ingredients to a blender.½ cup pimento-stuffed green olives, 1 clove garlic, 1 Tablespoon fresh parsley, 3 Tablespoons lemon juice, 3 Tablespoons extra virgin olive oil, salt and pepper
- Blend until the olives and parsley are chopped but not completely smooth. The dressing should be thick and chunky. Taste and adjust the seasonings, as needed. Use right away or refrigerate for later.
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Notes
Nutrition
Nutritional information is an estimation only.
Lori Huffman says
Delicious. Definitely a keeper.
I added more oil and juice to thin it some.
It’s great on pasta too.
Amy Katz says
Thank you, Lori! I love your idea to use it on pasta.
Cindy says
I fell in love with this while visiting Turkey and finally found a recipe for it!!!
Amy Katz says
I'm so glad, Cindy! It's one of our favorites.
Mandy says
This was delicious! How can there ever be leftovers?? Haha
Amy Katz says
Thank you, Mandy! I completely agree. 😉
Kirkpatrick says
Delicious! Omg!!! Gave recipe to friends, we love all things olive! Thank You!!!
Amy Katz says
Thank you so much! Olive lovers, unite! 🙂