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Recipes Fresh From The Farm

California Ripe Olive Salad

E. Marie

Serves 6-8

How can you live in California and not eat olives? This salad is beautiful and delicious and contains those gorgeous black olives that all of the kids love. This salad is very different than any you've had ... please try this one!

  • 4 C. of 1/4” carrot cubes
  • 2 C. of 1/4” potato cubes
  • 1 1/2 cans of pitted California ripe olives
  • 1/4 C. chopped green onions (including green part)
  • 1 large clove garlic, minced
  • 1 T. butter
  • 1/2 C. California dressing (recipe below)

Cook carrot & potato cubes in boiling salted water for about 7 minutes or until tender; do not overcook. Drain; cool. Cut olives into quarters; cook onion and garlic in butter until soft but not browned. Combine all vegetables and olives with California Dressing; mix lightly. Spoon into oiled 6 cup mold; press down lightly. Cover; refrigerate overnight. Unmold; garnish with ripe olives, carrot curls and watercress.


  • 2/3 C. salad oil
  • 1/3 C. garlic wine vinegar (make your own with garlic cloves in bottle)
  • salt & pepper to taste
  • 1/2 t. paprika
  • 1/2 t. sugar
  • 2 T. crumbled blue cheese
  • 2 canned pimentos, mashed or finely chopped

Combine first 6 ingredients; add cheese and pimentos. Beat well or whirl in the blender. Yield: 1 1/2 cups