Olive salad is a thing of beauty.  Often it’s comes in jars as bits and pieces of olives and pickled veg, the very thing to gild a Muffaletta (a large round sandwich piled with ham, provolone, salami, mortadella, and Swiss, topped with chopped olive salad).  Recently the Louisiana Restaurant Expo beautifully showcased a lot of local flavors, and among them, Perrone & Son’s line of stellar foods -  most notably, the return of “whole olive salad.”  Giant whole, pit-free green and Kalamata olives tangle in a sharp, briny oil and vinegar-based dressing with tender-crisp carrot rounds, cauliflower florets, pimento bits, capers, and the ocassional pepperocini…heaven.   Sometimes, there’s no need for the sandwich, it’s just me, a bowl of olive salad, an ice-cold Moretti beer and my food mags.  Ahhh Sunday.

Filed Under: Food Talk