Recipes > Olive Pistou

Olive Pistou


This pistou is made with a surprisingly refreshing combination of green olives, orange segments, golden raisins, garlic and extra virgin olive oil.
  • Serves: 3/4 cup
  • Active Time: 15 mins
  • Total Time: 15 mins
  • Views: 20,690
  • Success Rating: 0% (?)
    0% - I fed it to the dog


Step 1: Making the Pistou

Making the Pistou
  • 2 oranges, peeled, segmented and roughly chopped
  • 1 lemon, juiced
  • 1/3 cup green olives (such as Mazanilla or PIcholine), pitted and coarsely chopped
  • 1 garlic clove, minced
  • 1 tbsp flat-leaf parsley, roughly chopped
  • 2 tbsp golden raisins
  • 1/4 cup extra virgin olive oil
  • sea salt, to taste
  • freshly ground black pepper, to taste


To make the pistou, combine together the oranges, lemon juice, olives, garlic, parsley, raisins and olive oil. Gently toss to combine and taste for seasoning. Add salt and pepper to taste.

Serve this pistou with any number of dishes. It goes particularly well with ingredients such as cauliflower ‘steaks’.

1 Comment

  • Oscar M
    Oscar M
    This recipe reminded me that we have great flavours in Spanish cuisine that happen to be vegan too. In my search for satisfying meatless meals I've been heading away from my roots towards more internationally inspired dishes but I just love all the ingredients here: olives, garlic, oranges and, of course, olive oil! I have to remember to try this together with the cauliflower steak qs suggested... Sounds great! Ps: I think there is a typo in the variety of olives. Manzanilla is a type of olive that originates from Seville. ;)

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