STREAMING NOW: Feast with Friends

Emeril Lagasse's Creole Olive Salad

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“An Emeril Lagasse recipe via About.com. Perfect for Mardi Gras! Don't use canned black olives-trust me it won't taste as good. To save money, I purchased only as many olives as were needed for this recipe from our local natural food store's very convenient 'olive bar'. Don't feel obligated to limit yourself to nicoise. Use a variety of imported olives (they don't have to be French either).”
READY IN:
15mins
YIELD:
2 1/2 cups salad
UNITS:
US

Ingredients Nutrition

  • 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 teaspoons fresh ground black pepper

Directions

  1. Combine black olives, pimiento-stuffed green olives, olive oil, shallots, celery, parsley, garlic, and pepper in a medium sized non-reactive mixing bowl.
  2. Cover and refrigerate until ready to use. Note: I liked the taste of the salad better at room temperature.
  3. Emeril says: "Olive Salad is used to dress those wonderful Italian sandwiches called muffalettas.".
  4. We served the olive salad over a bed of mixed greens which included baby arugula.
  5. Yield is estimated.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: