Emeril Lagasse's Creole Olive Salad

Recipe by COOKGIRl
READY IN: 15mins


  • 1
    cup pitted brine-cured black olives, sliced (such as Nicoise)
  • 1
    cup large pimento stuffed olive, sliced
  • 12
    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 12


  • 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.