Olive Salad Clone Recipe

Name: Olive Salad Clone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pitted pimento-stuffed green olives; 2 cups large pitted kalamata olives; ¾ cup carrot, chopped; ¾ cup celery, chopped; 1 cup pickled cauliflower, chopped; ¼ cup finely chopped mild pepperoncini pepper; 1 ½ cups marinated cocktail onions, chopped; ½ cup capers, rinsed and drained; ¾ cup chopped red bell pepper; 3 garlic cloves, minced; 1 tablespoon celery seed; 2 tablespoons dried oregano; 2 teaspoons fresh cracked black pepper; ½ cup finely chopped fresh parsley; 3 tablespoons red wine vinegar; 1 ½ cups olive oil (app)

Servings: persons

2 cups pitted pimento-stuffed green olives
2 cups large pitted kalamata olives
¾ cup carrot, chopped
¾ cup celery, chopped
1 cup pickled cauliflower, chopped
¼ cup finely chopped mild pepperoncini pepper
1 ½ cups marinated cocktail onions, chopped
½ cup capers, rinsed and drained
¾ cup chopped red bell pepper
3 garlic cloves, minced
1 tablespoon celery seed
2 tablespoons dried oregano
2 teaspoons fresh cracked black pepper
½ cup finely chopped fresh parsley
3 tablespoons red wine vinegar
1 ½ cups olive oil (app)

1
Whisk together reserved olive brine, oregano,pepper and vinegar until well combined.
2
Whisk in olive oil in a slow steady steam.
3
Chop first seven ingredients.
4
Look at my picture to give you an idea of the appearance.
5
Blend all ingredients in a bowl.
6
Pour dressing over salad and refrigerate at least 24 hours to allow the flavours to blend.
7
Seal in jars.
8
Keep in refrigerator.
9
I use my processor on the Pulse Mode to chop my ingredients; be careful not to pulverize them; you have to be able to see what you are enjoying.
10
Cooking time means refrigerator time.
11
I'm sure folks from that area might find my recipe strange but I tried to bring back that special taste here @ home.

1037

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups pitted pimento-stuffed green olives, 2 cups large pitted kalamata olives, ¾ cup carrot, chopped, ¾ cup celery, chopped, and more.

Yes, Olive Salad Clone falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Olive Salad Clone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions