Published on Emerils.com (https://www.emerils.com)

Recipe

Creole Olive Salad

  • Yield: About 2 1/2 cups
[1]

Ingredients

  • 1 cup pitted brine-cured black olives, such as NiƁoise, 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

Directions

  • 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.)

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Recipe Details

  • Source: Prime Time Emeril Cookbook [4]
  • Dish Type: Salads [5]

Reviews

Source URL: https://www.emerils.com/123474/creole-olive-salad