Why I love California Ripe Olives

Olives are a versatile, delicious ingredient that bring such great flavor and texture to a variety of dishes. Fun fact - 95% of all olives produced in the United States are grown in California! Next time you're in the grocery store, check the label on the can for that California Grown or USA origin on the can. California is the only state in the country that produces ripe olives for canning and hundreds of farmers and their families work hard all year long to bring delicious olives from their farms directly to your table. If you love olives as much as I do, be sure to check out this Cannelini Bean and Olive Salad, Olive Jalapeño Poppers and this Olive, Fennel and Citrus Salad.

Ingredient Notes

All you need is a handful of simple ingredients to make this fresh and flavorful Spring salad.

Recipe ingredients in small dishes on a placemat.

Fresh asparagus - Thin asparagus is better in this recipe since it only cooks for a few short minutes to tender crisp. If you can only find thicker asparagus, use a vegetable peeler to whittle down the thickness of the stalks before blanching.

California Ripe Black Olives - canned black olives add wonderful buttery, briny flavor.

Fresh cherry tomatoes - halved cherry or grape tomatoes.

California Olive Oil - the base for the vinaigrette.

White wine vinegar - you can also use red wine vinegar, champagne vinegar or even fresh lemon juice in a pinch.

Dijon mustard - helps to emulsify the vinaigrette

Honey - for a touch of sweetness. Maple syrup or another sweetener of your choice works too if you want to keep the recipe entirely vegan.

Fresh garlic - I recommend using fresh garlic in the vinaigrette for best flavor.

Fresh herbs - I love the combination of fresh parsley and fresh basil. Use whatever soft, fresh herbs you like!

Step by Step Instructions

Homemade vinaigrette in a small glass bowl.

Step 1: Make the vinaigrette. Start by making the vinaigrette so that the flavors have time to meld. Whisk together extra virgin olive oil, vinegar, minced garlic, dijon mustard, honey and salt and black pepper to taste in a small bowl. Set aside while you prep the asparagus.

Trimmed raw asparagus on a wood cutting board.

Step 2: Trim the asparagus. Trim the tough, woody ends from the asparagus spears. If your asparagus is on the thicker side, use a vegetable peeler to shave down the lower parts of the stalks a bit as they may be too tough and woody for this salad.

Asparagus blanching in a large pot of water on the stove.

Step 3: Blanch the asparagus. Bring a large pot of salted water to a boil and prepare a large bowl of ice water. Using tongs, drop the asparagus in the boiling water and blanch for 2-3 minutes until bright green and tender crisp.

Blanched asparagus in an ice bath in a glass bowl.

Step 4: Plunge asparagus in ice bath. Use the tongs to quickly remove the asparagus and plunge immediately into the cold water ice bath. Let it sit for 1-2 minutes to halt the cooking process.

Blanched asparagus drying on a white kitchen towel.

Step 5: Let the asparagus dry. Drain and dry completely on a clean kitchen towel.

Blanched asparagus in a zip top bag with vinaigrette.

Step 6: Marinate the asparagus. Add the fully dry cooked asparagus to a zip top bag or shallow dish and pour in all of the vinaigrette. Toss it around a bit to make sure all of the asparagus is coated. Place asparagus in the fridge to marinate for 1-3 hours.

Marinated asparagus topped with tomatoes, olives and herbs on a white serving platter with a gold fork and spoon.

Step 7: Assemble. Remove asparagus from the bag or dish and arrange on a serving platter, reserving the vinaigrette. Add halved tomatoes and olives to the reserved vinaigrette and toss to coat. Spoon the tomatoes and olives over the marinated asparagus and pour over any remaining salad dressing. Garnish with chopped fresh herbs and serve chilled or room temperature.

Storage and recipe tips

This salad is best enjoyed the same day for best texture but will keep well in the fridge in an airtight container for 2-3 days.

Use the freshest asparagus you can find. The best fresh asparagus should look firm and vibrant green with tightly closed dark green or purple tips. Avoid anything that is limp, slimy or wilted. The best way to store raw asparagus in the fridge before cooking is to trim the woody ends and place the spears in a jar with a few inches of water like a bouquet of flowers. Cover loosely and store in the refrigerator for 3-5 days.

Thin asparagus works best in this recipe. If your asparagus is thick, you definitely want to trim down the lower parts of the stalks with a vegetable peeler. This will help ensure best texture and flavor.

Make sure your cooked asparagus is dry before you add the vinaigrette. If you use wet asparagus, it will make the salad watery and the dressing will not cling to the veggies.

Don't overcook the asparagus! 2-3 minutes in boiling water is all you need. The asparagus should be barely tender with a crisp bite.

Don't skip the ice bath! The ice bath immediately stops the cooking process. If you skip it, your asparagus will continue to cook once you remove it from the boiling water and it may end up limp.

Serving Suggestions

This easy marinated asparagus recipe pairs well with any protein. Try it with my grilled pork chops, BBQ Chicken or Steak.

This salad can be served as a side for brunch, lunch or dinner. It's wonderful with a frittata!

This is a great salad to make ahead on the day of an event. Pop it in the fridge, assemble and serve it chilled or room temp at your gathering.

More of Jessica's favorites made with California Grown goods