Looking to spice up your sauce skills? You’ll love the tantalizing hit of brininess that green olives lend to this vibrant green herb sauce. In addition to the olives, oregano and parsley form a delicious duet that’s complemented by tangy mustard and spicy red pepper flakes. The combination of earthy elements and zesty ingredients make this sauce perfect for marinating mushrooms, drizzling over tacos, or zhuzhing up a basic grain bowl. Don’t stress if you don’t use it all at once—this olive-herb sauce can be kept in an airtight container and stored in the fridge for up to a week. 

For more inspiration, check out these tasty ideas:

By Laura Marzen, RD, LD,

  • 1


  • 1 medium green bell pepper, finely chopped
  • ½ cup finely chopped onion
  • 2 tablespoons sherry vinegar or white wine vinegar
  • 3 cloves garlic, minced
  • ½ teaspoon coarse-grain mustard
  • 1 cup chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped pitted green olives, such as Manzanilla
  • ⅛ to ¼ teaspoon crushed red pepper (optional)


  • In a medium skillet cook bell pepper and onion over medium 4 to 6 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add vinegar and garlic. Cook 2 to 3 minutes more or until most of the liquid is evaporated. Whisk in mustard. Cool 5 minutes.
  • Transfer pepper mixture to a food processor. Add ½ cup of the parsley, the oregano, olives, crushed red pepper (if using), and 2 tablespoons water. Process until slightly smooth. Stir in the remaining ½ cup parsley.

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About the Author

Headshot of recipe developer and nutritionist Laura Marzen by Theresa Schumacher Photography

About the Author

Laura Marzen, RD, LD

Laura Marzen, RD, LD, is known for developing approachable recipes using her attention to detail and relying on two decades of experience creating and testing recipes. She created and tested recipes while working in the Better Homes & Gardens test kitchen for over seven years. Since then, she has gone on to develop more than 1,000 recipes for national magazines. In addition to her work developing recipes, Marzen uses her passion for healthy eating to coach women on improving their digestion and health in a way that's practical and sustainable. She has consulted for authors Rocco DiSpirito and Joy Bauer and has appeared on both local and national news and television programs on behalf of Better Homes & Gardens and Living the Country Life. With her work coaching women to improve their health, Marzen has extensive knowledge on the topics of digestion, metabolism, inflammation and IBS. Marzen earned a B.S. degree in dietetics from Iowa State University. She followed that with a dietetic internship and classes in public health at the University of Iowa through the University of Iowa Hospitals and Clinics. Learn more on her website. Photo by Theresa Schumacher Photography
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