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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.
Servings 10


  • 1/2 cup Lindsay® Black Ripe Pitted Olives drained, coarsely chopped
  • 1/2 cup Lindsay® Naturals Green Ripe California Pitted 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


  • In a medium bowl combine olives, celery, carrot, Maui onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives.
  • Add lemon peel, lemon juice and extra virgin olive oil to bowl; mix well.  Season to taste with salt and pepper.


Do Ahead:  The Lindsay Olive Toss can be made in advance and will keep for 7 days in your refrigerator
June 2010