Name: Green Olive Soup with Olive Oil
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups green olives, pitted; 3 tbsp olive oil, plus more for serving; 1 medium onion, finely chopped; 3 cloves garlic, minced; 4 cups vegetable or chicken broth; 1 bay leaf; 1/2 tsp black pepper; 1 tbsp lemon juice; 2 tbsp fresh parsley or thyme, chopped (optional)

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I love green olive soup with olive oil because it’s unique, savory, and deeply comforting in a quiet, understated way. I enjoy how the briny olives and fruity olive oil come together into a smooth, warming soup that feels both rustic and elegant.

Why You’ll Love This Recipe

I like this recipe because it’s simple yet unexpected. I enjoy how a small number of ingredients create a bold, memorable flavor. I also appreciate that it’s light but satisfying, making it perfect as a starter or a cozy meal with bread on the side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

green olives, pitted
olive oil
onion
garlic
vegetable or chicken broth
bay leaf
black pepper
lemon juice
optional fresh herbs such as parsley or thyme

Directions

I start by heating olive oil in a pot over medium heat. I add finely chopped onion and cook it until soft and translucent. I stir in the garlic and cook briefly until fragrant.

I add the green olives to the pot and stir them with the onion and garlic so the flavors begin to blend. I pour in the broth and add the bay leaf, then bring everything to a gentle simmer and let it cook so the olives soften and release their flavor.

I remove the bay leaf and blend the soup until smooth. I return it to low heat, season with black pepper, and finish with a squeeze of lemon juice. Just before serving, I drizzle extra olive oil over the soup and add fresh herbs if I like.

Servings and Timing

I usually get about 4 servings from this recipe.
Prep time takes around 10 minutes, cooking time is about 25 minutes, and the total time comes to roughly 35 minutes.

Variations

I sometimes add a small potato while simmering for a thicker texture. I like using different types of green olives to change the flavor slightly. When I want extra richness, I swirl in a bit more olive oil just before serving.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop over low heat and add a splash of broth if it thickens too much.

FAQs

Is this soup very salty?

I find it flavorful but not overpowering, especially if I avoid adding extra salt since the olives already provide plenty.

Can I make this soup vegan?

I make it vegan by using vegetable broth instead of chicken broth.

Do I need to rinse the olives first?

I sometimes rinse them lightly if they’re very briny, but I usually use them straight from the jar.

Can I serve this soup cold?

I prefer it warm, but I’ve also enjoyed it slightly chilled as a refreshing starter.

What should I serve with green olive soup?

I like serving it with crusty bread or simple flatbread to soak up the olive oil.

Conclusion

I enjoy green olive soup with olive oil because it’s different, comforting, and full of character. I love how it turns humble ingredients into something memorable, making it a recipe I reach for when I want something simple yet distinctive.