Mixed olive bruschetta

How many different versions of bruschetta have you eaten before? I have eaten several but this mixed olive bruschetta not only is super easy to put together and healthy, but also extremely delicious.

Mixed olive bruschetta

I used two different types of California Ripe olives for this mixed olive bruschetta and toasted my bread in the toaster instead of making it crispy in the oven. You can do either one. Toasting the bread in a toaster will make the bread a bit soft and toasting the bread in the oven will give you a crunchy consistency. Which ever you like best is fine.

I have been eating olives for the longest I can remember. I am from Spain and olives are extremely used in the Mediterranean diet. My family actually owns lots of land in which they cultivate their own olives and grapes to make extra virgin olive oil and wine. Funny I was asked to be a part of this project. So up my alley!

California Ripe Olives are very similar to the olives I have been growing up eating so eating this mixed olive bruschetta takes me back to those days in Spain when I was growing up. As a matter of fact, eating my family olives, extra virgin olive oil, and drinking their wine is what I missed the most. Hopefully I will next year when I go back for the whole summer!


I chose to use both garlic and sun dried tomatoes to spread on the bread to obtain a more unique flavor. Each were excellent. I just think having two different flavors is more appealing in case someone is not fond of garlic or sun dried tomatoes.

You can have the olive mixture ready the day prior to making these and get some prep out of the way. This mixed olive bruschetta is great as an appetizer for a dinner party or as a snack any time through the day. Everyone  likes bruschetta, or at least they do in my household. My samples were gone in less than an hour.

On another note, California Ripe Olives has supplied this amazing prize for anyone that will pin a snack olive recipe to my olive snack pinterest board. I will pick a winner from all the pinners a week after today and announce it on my social media channels.

How to enter and win a California Ripe Olives gift pack (AV: $50 USD):

COC Prize Package Visual

If you would like more information about California Ripe Olives, be sure to visit their website, or on Facebook or Twitter.

I leave you with this amazing recipe, mixed olive bruschetta that I hope you like. Let me know what you think.


Mixed olive bruschetta

Mixed olive bruschetta

Disclaimer: This post is sponsored by California Ripe Olives. This post contains affiliate links. All opinions are my own and I speak from personal experience. The end :-)


Mixed olive bruschetta

Miryam's original recipe

Yield: 6 servings

Total Time: 15 minutes


  • 6 oz green California olives, sliced
  • 6 oz black California olives,sliced
  • 6 oz cherry tomatoes, halved
  • 1/2 red onion, chopped
  • 2 garlic cloves
  • 2 tbsp sun dried tomatoes, packed in oil
  • 3 oz feta cheese, crumbled
  • 8-10 slices of whole grain bread


Place the slices of bread in your toaster and toast for 2-3 minutes. Alternatively you can toast them in your oven at 375F degrees for 10-15 minutes.

I chose to use my bread toaster since it was easier and faster, however, the bread will become soft after you place the olive mixture on the bread. If you like your bread crunchy I suggest you use your oven.

Place the sun dried tomatoes in your food processor and pulse until smooth. Spread the sun dried tomato spread over half the bread slices and rub the garlic over the other half of the bread. Set aside.

In a large bowl add the rest of the ingredients and mix throughly. Add about 2 tablespoons of the mixture over each slice of bread and serve.

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  1. Your fried tomatoes look fantastic. I will have to try them. By the way, isn’t Panko fantastic. I love the crispness it provides when frying.

    I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian photo gallery showcasing the best vegetarian dishes and recipes on the web.

  2. I’ve always wanted to try making these…they look fabulous. When I finally get my hand son some green tomatoes I’ll definitely be revisiting this recipe!

  3. Vegolicious,

    Sure will do :-)

  4. Oh, how I love a good fried green tomato!! So perfectly delicious! Back in september my husband and I went on vacation to Myrtle Beach, where at one restaurant we had very crunchy thick fried green tomatoes served with goat cheese!! To die for!

  5. what a great idea to make deep fried healthy to lower the guilt factor :) looks delicious and the photos are stunning!

  6. I must go get some green tomatoes and this recipe! Pictures are gorgeous!

  7. Thanks everyone for the kind comments :-)

  8. These look really, really good! We’re featuring side dishes over at the M&T Spotlight this week and I’d love for you to submit this: http://www.makeandtakes.com/spotlight

  9. My Mom and I used to always have these every year. We used cracker crumbs, but otherwise did the same thing ! Sooooo good :)

  10. My Mother made fried tomatoes not just green ones My favorit were red and dipped in flour and salt and Pepper fried crispie loved them . My husband not so much I have to eat them all.Its ok with me.!! thank you all !!!

  11. I use the same recipe but have one additional step: I use about 1/4 cup of flour, with the salt and pepper mixed in. I dip the tomatoes in the flour before the egg and then panko, as it helps the egg stick to the tomato.

    I use a similar combination for pounded boneless breast cutlets (my wife’s favorite chicken), and it is also delicious with fish fillets.

    I usually use olive oil, but have also used vegetable and canola oils with good results.

  12. thanks the great recipe

  13. These turned out great! 

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