Fresh-from-the-Garden Olive Toss

Fresh-from-the-Garden Olive Toss

Like a morning walk in your vegetable garden. Fresh chives, parsley, and lively lemon zest add a little bit of "spring" to any dish you can imagine.

  • prep
  • 10 servings


  • 1/2 cup Lindsay┬« Black Ripe Pitted Olives, drained, coarsely chopped

  • 1/2 cup Lindsay┬« Crafted Green Ripe Olives, drained, coarsely chopped

  • 1 small celery stalk, diced

  • 1 medium carrot, diced

  • 1/4 Maui or other sweet onion, diced

  • 1/2 cucumber, peeled, seeded, and diced

  • 1 small green zucchini, unpeeled, and diced

  • 1 small yellow squash, unpeeled, and diced

  • 12 cherry tomatoes, halved

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons fresh chives, thinly sliced or 2 tablespoons dried chives

  • 1 tablespoon finely shredded lemon peel

  • 2 tablespoons freshly squeezed lemon juice

  • 4 tablespoons extra virgin olive oil

  • Salt and freshly ground black pepper to taste

Cooking Directions

  1. In a medium bowl combine olives, celery, carrot, Maui onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives.

  2. Add lemon peel, lemon juice and extra virgin olive oil to bowl; mix well.

  3. Season to taste with salt and pepper.


  • Calories89
  • Fat8g
  • Protein1g
  • Cholesterol0mg
  • Total Carbs4g
  • Fiber2g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.