Olive and Red Pepper Mediterranean Dip {With a Kick!}

Olive-Red Pepper-Mediterranian Dip-with a Kick by virginiasweetpea.comIn my family a relish tray is a staple on a holiday table.  We all enjoy the olives and homemade pickles that are staples on the tray.  I think my love of olives started early in life, probably because of the many relish trays that were passed around our family table.

Entertaining is more casual now and I’m more likely to entertain with a dip rather than a relish tray passed at formally set table.  My Olive and Red Pepper Mediterranean Dip {with a Kick} is inspired by my love of olives.  My olive loving friends are sure to like this unique recipe!

Kalamata Olives, jalapeno stuffed olives, Giardiniera mix, peperoncini, capers, roasted red peppers, herbs, and EVOO combine to make a tasty dip with a slight kick.

Olive and Red Pepper Mediterranean Dip

Olive and Red Pepper Mediterranean Dip {With a Kick!}

Olive and Red Pepper Mediterranean Dip {With a Kick!}


  • 16 oz jar Italian Mix Giardiniera
  • 16 oz jar Pitted Greek Kalamata Olive
  • 16 oz jar Jalapeno Stuffed Olives
  • 1/2 cup Pepperoncini salad pickles
  • 2 T capers
  • 1 T minced garlic
  • 1/2 cup olive oil
  • 1 1/2 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp black pepper
  • 1 (7.25 oz) jar roasted red peppers


  • Drain Giardiniera and reserve 1/4 cup liquid.
  • Pulse Giadiniera 4 times in a food processor; pour into a bowl. Pulse olives and Pepperoncino 4 times in food processor; add to Giadiniera. Stir in capers and next six ingredients. Add roasted red peppers and reserved 1/4 cup Giadiniera liquid.
  • Cover and chill.
  • I purchased these Mezzetta ingredients to make my dip.  Mezzetta also has capers but I already had those, so there was no need to buy more.  I ended up not using the Cheese Stuffed Olives but no worries, this olive loving girl will polish them of soon.

    Mezzetta Dip Ingredients

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    Olive and Red Pepper Mediterranean Dip with a Kick by virginiasweetpea.com


    This recipe makes quite a bit of dip.  I’m planning to use what is left over on sandwiches this week.  This dip on crusty bread combined with ham and provolone sounds like a good combination to me!


    1. Paula, your Mediterranean dip is my kind of food. I could totally see myself munching on this and hoping for leftovers to make a sandwich the next day. I’m definitely trying this. Pinned!

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