Spicy Olive Salad

Spicy Olive Salad

Even if you don’t usually like olives…this is one to try! I use Middle Eastern olives. They are very different from domestic olives, and I like them so much better! So far I’ve only found Israeli brands that make pitted (Osem, Beit Hashita), which is what you’ll need for this salad.

This sauce is amazing, and if you love olives, you will love this salad heated and eaten over brown rice or whole grain pasta. I serve the olives as part of a mezze (Middle Eastern appetizer table) either cold or hot.



  • Extra virgin olive oil, 1/2 cup
  • Garlic, 5-6 cloves
  • Tomato paste, one 6 oz. can
  • Plum tomatoes, 6-8 petite diced
  • Lemon, 1/2 unpeeled
  • Hot chili powder, 2 tsp.
  • Szeged hot paprika, 1 TB
  • Swad chili pepper (I use Swad, very hot), 1/2 tsp.
  • Cilantro, 1/2 bunch/cup, chopped
  • Mediterranean green pitted olives, two-and-a-half 19.5 oz. cans (drained)
Spicy Olive Salad - stirring olives into the sauce
Spicy Olive Salad – stirring olives into the sauce


  1. Wash lemon, slice the half you’re using into about 6 slices, quarter the slices.
  2. Heat olive oil in a saucepan.
  3. Sauté minced garlic lightly in oil.
  4. Stir in tomato paste & diced tomatoes and stir ’til mixed.
  5. Add lemon slices and stir.
  6. Add remaining ingredients except cilantro and olives.
  7. Bring back to simmer, and cook until lemon quarters are tender.
  8. Stir in chopped cilantro.
  9. Remove from heat.
  10. Add sauce to drained olives. Stir gently but thoroughly.

Enjoy these olives warm or cold.

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Ideas? Would like to hear from you!