Black Olive, Red Pepper and Cucumber Salad

California Olive Committee
  • Yield: 4 servings


1/2cup sliced California Black Ripe Olives
1 red bell pepper, chopped into 1/4-inch cubes
1 English cucumber, seeds removed and cut into 1/4-inch cubes
2tablespoons freshly squeezed lemon juice
1/4cup garlic-infused olive oil
Kosher salt and freshly cracked black pepper


  1. In a medium bowl, toss together olives, red pepper and cucumber. In a small bowl, whisk together lemon juice and olive oil. Season with salt and pepper, to taste. Right before serving pour vinaigrette over olive mixture and serve.

Recipe courtesy of the California Olive Committee