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Mediterranean Olive Toss

Mediterranean Olive Toss

All the flavors of the Mediterranean come together in a tasty medley. A sun-kissed marriage of tomatoes, garbanzo beans, capers, garlic, herbs and balsamic vinegar…don’t forget the feta!


  • 1 (5.75 ounce) jar Lindsay® Pimiento Stuffed Spanish Manzanilla Olives, drained, coarsely chopped *
  • 12 cherry tomatoes, halved
  • 1 small red bell pepper, stemmed, seeded, and diced
  • 1/2 red onion, peeled, and diced
  • 1 cup canned garbanzo beans, drained and rinsed (about 5 ounces)
  • 3 tablespoons drained capers
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 3 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • Salt and freshly ground black pepper to taste
  • 4 ounces feta cheese, coarsely crumbled

* OR 1 (4.5 ounce) jar Lindsay® Garlic Stuffed Queen Olives OR 1 (6 ounce) jar Lindsay® Greek Kalamata Pitted Olives

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  1. In a medium bowl combine the olives, tomatoes, peppers, onions, garbanzo beans and capers.
  2. In a small bowl, whisk together the vinegar, olive oil and garlic. Add to olive mixture with basil and oregano; mix well.
  3. Season to taste with salt and pepper.
  4. Add the feta and very gently toss together.

Prep Time: 30 min | Yield: 10 servings; approximately 5 cups

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

Nutrients Per Serving: Serving size: 1/2 cup Calories: 147 Calories from fat: 99 Total fat: 11g Monounsaturated fat: 6g Cholesterol: 10mg Sodium: 588mg Total Carbohydrates: 8g Dietary fiber: 2g Protein: 4g

Recipe by Joanne Weir, award-winning author and chef.

Recipe and photo credit: Lindsay Olives (Bell-Carter Foods, Inc.)


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