Black Olive Soup

Black Olive Soup

  • prep
  • cook
  • 4 servings


  • 2 tablespoons extra virgin olive oil

  • 1 yellow onion, chopped

  • 3 cloves garlic, minced

  • 1 cup Lindsay Black Ripe Medium Olives*, (divided into 2/3 cup for the soup and 1/3 cup for the topping)

  • 1 cup heavy cream

  • 1 quart chicken stock

  • 4 slabs bacon, cut into 1/2-inch pieces (Optional)

  • 1/3 cup Lindsay Manzanilla Pimiento Stuffed Olives

  • Handful chopped parsley

Cooking Directions

  1. In a large stock pot, heat 2 tablespoons olive oil over medium-high heat until simmering. Add onions and garlic and sauté until aromatic, 2-3 minutes. Roughly chop 2/3 cup Lindsay Black Ripe Medium Olives and add to pot to cook for another 5 minutes, stirring occasionally.

  2. Add cream and chicken stock to pot and bring to a boil. Let simmer for 20 minutes.

  3. Meanwhile, heat a pan over medium-high heat. Cook bacon until bacon is completely crisp. Remove from pan with a slotted spoon and set aside.

  4. Pour soup mixture into a blender and puree. Spoon into four bowls and top with crispy bacon, Manzanilla Pimiento Stuffed Olives and parsley.

  5. *You can also substitute with Lindsay Black Ripe Chopped Olives.