Green Olive Salad Dressing

Green Olive Salad Dressing
Molly Watson
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Servings: 2 servings
Nutritional Guidelines (per serving)
228 Calories
14g Fat
23g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2
Amount per serving
Calories 228
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 121mg 5%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 6%
Protein 4g
Calcium 128mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This thick, rich, green olive salad dressing is great on slightly bitter greens such as radicchio and endive. Make that winter salad shine with a heavy dusting of finely grated Parmesan cheese. 

This dressing can also double as a quick and delicious dairy-free dip for crudités or to spread on crackers or toasts for quick hors d'œuvres.


  • 18 medium olives (green)
  • 1 clove garlic
  • 2 tablespoons olive oil (extra virgin)
  • 2 tablespoons lemon juice or vinegar (white wine or sherry vinegar are good choices)
  • 1 dash salt (fine sea salt, to taste)
  • 1 dash black pepper (freshly ground, to taste)

Steps to Make It

  1. If they aren't pitted, pit the olives.

  2. Mince the pitted olives and garlic into a paste, mash them in a mortar and pestle, or pulse them in a blender.

  3. Whisk or blend in the oil and lemon juice or vinegar. Add salt and pepper to taste. (You can also do this in a blender if you like.) Use the dressing immediately or cover and chill up to a week.