Total Time
Prep 10 mins
Cook 0 mins

If you do not have fresh basil available, pesto will work in a pinch. Add a heaping tablespoon to the olives and taste. Add more as needed. I like to use a mixture of half black and half green olives.


  1. Mix all ingredients in a jar or container with a lid, add olives and mix.
  2. Refrigerate at least 12 hours or until flavors have melded.
  3. Line a plate with lettuce leaves and serve.


Most Helpful

Wonderful the red pepper flakes for some heat...I made and refrigerated for 36 hours--great taste. Made for CameraLess Chefs07.

Caroline Cooks August 18, 2007

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