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Emeril Lagasse's Creole Olive Salad

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“An Emeril Lagasse recipe via 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).”
2 1/2 cups salad

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


  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.

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