Recipes

Fresh-from-the-Garden Olive Toss for foodservice

Provided by Joanne Weir, award-winning author and chef

• Post to Facebook
• Post to Twitter
• Email
  • Close

    Email This Recipe

    Your Name:

    Your Email:

    Friend’s Name:

    Friend’s Email:

    Personal Message:

• Print
  • Close

    Print This Recipe

    Please choose a format to print:

    8½” × 11” Sheet

    

    4” × 6” Index Card

    

At a Glance:

Prep Time:

40 minutes

Servings:

24

Fresh chives, parsley, and lively lemon peel add a little bit of “spring” to any dish you can imagine. The olive toss may be made in advance and will keep for seven days in your refrigerator.

Ingredients

1 cup Lindsay® Black Ripe Pitted Olives, coarsely chopped
1 cup Lindsay® Naturals Green Ripe California Pitted Olives, coarsely chopped
2 celery stalks, diced
2 medium carrots, diced
1 small Maui, Vadalia or other sweet onion, diced
1 small cucumber, peeled, seeded, and diced
2 small green zucchini squash, diced
2 small yellow squash, diced
24 cherry tomatoes, halved
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tablespoons finely shredded lemon peel
Salt and freshly ground black pepper to taste

Directions:

In a large bowl, combine olives, celery, carrots, onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives. Add oil, lemon juice and lemon peel to bowl; mix well. Season to taste with salt and pepper.

Kitchen Tips:

Do Ahead:  The Lindsay Olive Toss can be made in advance and will keep for 7 days in your refrigerator.

Nutrients Per Serving:

Nutrients per serving: Calories: 74 Calories from fat: 60 Total fat: 7g Monounsaturated fat: 5g Cholesterol: 0mg Sodium: 104mg Total carbohydrates: 4g Dietary fiber: 1g Protein: 1g