I’m excited to be back in the kitchen with California Grown and California Ripe Olives! As the days start to get warmer and longer, I am inspired to create beautiful dishes to share with my favorite eaters, like Olive Chimichurri. This Magic Elixir has citrus notes, is bright and green, and is utterly crave-worthy.

I share about and partner with only the most fabulous brands. The wonderful folks at California Ripe Olives sponsored this blog post and our new recipe in partnership with CA GROWN.

Elevate Every Meal: The Olive Chimichurri Magic Elixir You Can’t Miss!

Often, making something especially delicious starts with a flavorful Magic Elixir that elevates a recipe from simply delicious to out of this world. My new Olive Chimichurri Magic Elixir with citrus notes is bright and green and utterly crave-worthy. Make a double batch (you’ll thank me) and be ready to use it for breakfast, lunch, and dinner!

Farm to Table Flavor: Celebrate California Olives

There is something incomparable about a beautiful California olive, whether green or black. You might not know this, but California produces more than 95% of the olives grown in the U.S., with hundreds of farmers and families helping to bring California Ripe Olives from their farms to your table!

California Ripe Olives are canned in a mild salt-brine solution, resulting in remarkably versatile olives that are smooth and nutty. They’re perfect alone as a snack or as a supporting or even leading ingredient in so many dishes.

Here are a few of my favorite recipes with California olives to try next:

  1. Easy California Olive Tapenade: There are so many great ways to use olives. An Olive Tapenade recipe is fabulous to have in your back pocket to spruce up any dish.
  2. Muffaletta With California Olives: This recipe for Muffaletta is my take on the classic sandwich from New Orleans. Loaded with a briny California olive mix, cheeses, and lots of meats.
  3. Steak Salad with California Olives and Garlic Dressing: I created this amazing Steak Salad with a Garlic Dressing made with CA Grown Olives. It’s great for this time of the year if you like to grill. But this recipe can also be made under the broiler or on the stove.

Elevate Every Meal With Olive Chimichurri, The Magic Elixir You Must Make!

Chimichurri is a sauce that is originally found in Argentinian, Uruguayan, and Paraguayan cuisines. It has taken the world by storm. Perfect for grilling season, chimichurri is a match made in heaven for grilled steak, chicken, and fish. Plus, it’s the main ingredient in my new favorite pasta dish!

The Best Summer Pasta With Olive Chimichurri Sauce

I am so excited to have created a truly spectacular, restaurant-worthy pasta dish. It’s beyond delicious.

You’ll start by making my delectable Olive Chimichurri Magic Elixir, which you can do a day ahead. Then when you’re ready to make the pasta, measure and prep the rest of the ingredients for a quick and easy meal.

Click here to make this recipe with Chimichurri.

And for my vegetarian friends, there’s nothing better than a grilled vegetable platter, or burrata drizzled with chimichurri. Try my new Magic Elixir over a fried or scrambled egg to elevate your breakfast to new levels.

Savor the Sunshine: A Citrus-Infused Olive Chimichurri for All Seasons

The California green olives in this chimichurri round out the flavors of the classic sauce and give it a hearty body, while the lemon juice keeps it bright. Feel free to add a little more red pepper flakes or a dash of smoked paprika to give it a little more of a kick, but everyone in my kitchen agrees that this new recipe is perfect.

How to Store Olive Chimichurri

Chimichurri is a great recipe to prep in advance. You can store prepared chimichurri in an airtight container in the fridge for about four days.

If you make this Olive Chimichurri recipe, please rate and review it below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok!

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spoon holding chimichurri over bowl of chimichurri

Olive Chimichurri

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  • Author: Teri Turner
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 2 1/2 cups
  • Category: Magic Elixir
  • Method: Blended
  • Cuisine: Latin American


This Olive Chimichurri is a recipe with citrus notes that is bright and green, and utterly crave-worthy. And you can serve it on almost anything.


  •   ½ cup roughly chopped California green olives
  •   1/2 cup chopped parsley
  •   1/2 cup sliced green onions
  •   1/2 cup olive oil
  •   2 tablespoons minced basil
  •   1 ½ tablespoons lemon juice
  •   1 tablespoon red wine vinegar
  •   1 teaspoon minced garlic
  •   1/2 teaspoon kosher salt
  •   1/2 teaspoon red pepper flakes
  •   1/4 teaspoon dried oregano


  1.   Mix all of the ingredients in a medium mixing bowl.
  2.   Add half the mixture to a food processor and blend, then return the blended mixture to the mixing bowl, combine, and set aside.
  3.   This sauce can be made ahead and stored in the fridge for four days. Before using, leave it on the counter to bring it up to room temperature.


  • Serving Size: 2 tablespoons
  • Calories: 54
  • Sugar: 0.1 g
  • Sodium: 56.9 mg
  • Fat: 6 g
  • Carbohydrates: 0.6 g
  • Protein: 0.1 g
  • Cholesterol: 0 mg

Do you have a copy of the No Crumbs Left cookbook yet?

Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.

This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.

Click here to grab your copy!