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Dude. The olive train is seriously out of control around here.  Seriously, they are coming out of my ears. And I LOVE it.  This ish, you guys.  It has olives of all shapes and sizes, and

Total time

20 minutes




Sides, Lunch


  • 1 cup balsamic vinegar
  • 1 cup green olives (drained)
  • 1 cup fresh flat-leaf Italian parsley
  • 1 cloves garlic (peeled)
  • ¼ cup walnuts or pine nuts
  • 2 tbsp Parmesan cheese
  • ¼ cup extra virgin olive oil
  • dash freshly ground black pepper
  • 1 pint tomatoes
  • 6.70 oz jar pitted green, black & kalamata olives (drained)
  • 8 oz ball fresh mozzarella or burrata (sliced)
  • 1 cup fresh basil and/or flat-leaf Italian parsley leaves
  • ¼ cup extra virgin olive oil
  • dash coarse salt and freshly ground black pepper


  1. Place balsamic vinegar in a small saute pan and heat to medium-high. Allow to simmer for about 10 minutes, until balsamic has reduced and starts to thicken. Remove from heat and set aside.

    To make green olive pesto: Place green olives, parsley, garlic, nuts and Parmesan cheese in a food processor. Pulse and slowly drizzle olive oil into the mixture until it forms a pesto-like texture {it should have tiny chunks, but be somewhat smooth}.

    Mix in freshly ground black pepper. Taste and adjust seasoning, if necessary.

    Arrange tomatoes, olives, fresh cheese and herbs on a platter. Drizzle with olive oil, balsamic reduction and green olive pesto. Top with a dash of coarse salt and freshly ground black pepper.
  2. View the recipe instructions at The Gourmet RD

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