International Recipes

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!

Mediterranean Olive Toss

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


  • 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


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

Nutrients Per Serving: Serving size: 1/2 cup Calories: 147 Calories from fat: 99 Total fat: 11g onounsaturated 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 used with permission from: Lindsay Olives (Bell-Carter Foods, Inc.)

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