1/1 Photo of Emeril Lagasse's Creole Olive Salad
An Emeril Lagasse recipe via About.com. Perfect for Mardi Gras! Don't use canned black olives-trust me it won't taste as good. To save money, I purchased only as many olives as were needed for this recipe from our local natural food store's very convenient 'olive bar'. Don't feel obligated to limit yourself to nicoise. Use a variety of imported olives (they don't have to be French either).
My Private Note
cups sa ...
Units: US | Metric
- 1 cup pitted brine-cured black olives, sliced (such as Nicoise)
- 1 cup large pimento stuffed olive, sliced
- 1/2 cup extra-virgin olive oil (good quality, please!)
- 2 tablespoons minced shallots (I tried cippolini and shallots in combination)
- 2 tablespoons finely chopped celery (I added 1 tablespoon of minced celery leaves, too)
- 2 tablespoons minced fresh flat-leaf parsley (aka Italian parsley)
- 2 teaspoons minced garlic (GAH-lic)
- 1 1/2 teaspoons fresh ground black pepper
- 1Combine black olives, pimiento-stuffed green olives, olive oil, shallots, celery, parsley, garlic, and pepper in a medium sized non-reactive mixing bowl.
- 2Cover and refrigerate until ready to use. Note: I liked the taste of the salad better at room temperature.
- 3Emeril says: "Olive Salad is used to dress those wonderful Italian sandwiches called muffalettas.".
- 4We served the olive salad over a bed of mixed greens which included baby arugula.
- 5Yield is estimated.
Browse Our Top Condiments, Etc. Recipes
You Might Also Like...View All Condiments, Etc. Recipes
Nutritional Facts for Emeril Lagasse's Creole Olive Salad
Serving Size: 1 (159 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 396.4
- Calories from Fat 389
- Total Fat 43.3 g
- Saturated Fat 5.9 g
- Cholesterol 0.0 mg
- Sodium 8.9 mg
- Total Carbohydrate 3.3 g
- Dietary Fiber 0.5 g
- Sugars 0.1 g
- Protein 0.6 g
The following items or measurements are not included:
brine-cured black olives
pimento stuffed olives