Prep 15 mins
Cook 0 mins
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).
- 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
- Combine black olives, pimiento-stuffed green olives, olive oil, shallots, celery, parsley, garlic, and pepper in a medium sized non-reactive mixing bowl.
- Cover and refrigerate until ready to use. Note: I liked the taste of the salad better at room temperature.
- Emeril says: "Olive Salad is used to dress those wonderful Italian sandwiches called muffalettas.".
- We served the olive salad over a bed of mixed greens which included baby arugula.
- Yield is estimated.