Green and black olives combined with shallots, celery, garlic, and parsley make the popular Creole condiment used on famous New Orleans muffalettas.
Prep Time: 15 minutes
Ingredients:
- 1 cup pitted brine-cured black olives, such as Nicoise, sliced
- 1 cup large (queen) pimiento-stuffed olives, sliced
- 1/2 cup extra-virgin olive oil
- 2 Tablespoons minced shallots
- 2 Tablespoons finely chopped celery
- 2 Tablespoons minced fresh flat-leaf parsley
- 2 teaspoons minced garlic
- 1-1/2 teaspoons freshly ground black pepper
Preparation:
Combine black olives, green olives, olive oil, shallots, celery, parsley, garlic, and pepper in a medium mixing bowl and mix well. Cover and refrigerate until ready to use. (The salad can be refrigerated for up to 1 week.)Olive salad is used to dress those wonderful Italian sandwiches called muffalettas. This mix is also used with Kicked-Up Fried Calamari.
Yield: about 2-1/2 cups
Recipe Source: Prime Time Emeril by Emeril Lagasse (William Morrow)
Reprinted with permission.
