Creole Olive Salad

Ingredients

1 cup pitted brine-cured black olives, such as NiÁoise, 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

Instructions

Combine all the ingredients 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.)

Yield: about 2 1/2 cups