Italian Olive Salad

Our simplified version of tapenade, which is a savory chopped olive spread, can be spread over Pizzetta Triangles for a simple appetizer.


  • 2 cups small pitted ripe olives, finely chopped
  • 1/4 cup finely diced red bell pepper
  • 2 tablespoons snipped fresh parsley
  • 1   lemon
  • 1 tablespoon olive oil
  • 1 teaspoon Italian Seasoning Mix
  • 1 large garlic cloves, pressed
  • 1/8-1/4 teaspoon crushed red pepper flakes


  1. Finely chop olives using Food Chopper. Finely dice bell pepper using Chef's Knife. Snip parsley using Professional Shears. Finely zest lemon using Microplane® Adjustable Fine Grater to measure 1 teaspoon zest. Juice lemon using Juicer to measure 2 teaspoons juice.

  2. In (8-in.) Sauté Pan, combine bell pepper, oil, seasoning mix, garlic pressed with Garlic Press and red pepper flakes; cook and stir over medium heat 1-2 minutes or until bell pepper is crisp-tender. Remove from heat; stir in olives, parsley, lemon zest and juice. Spoon olive mixture into Simple Additions® Small Round Bowl.


  • 12  servings of about 3 tablespoons salad

Nutrients per serving:

Calories 30, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 1 g, Protein 0 g, Sodium 125 mg, Fiber less than 1 g

Cook's Tips:

If desired, 1/2 cup pitted kalamata or green olives can be substituted for 1/2 cup of the ripe olives. Proceed as recipe directs.

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