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Creole Olive Salad

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B9, C
    MineralsNatrium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

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

    2. 1 cup large (queen) pimiento-stuffed olives, sliced

    3. 1/2 cup extra-virgin olive oil

    4. 2 tablespoons minced shallots

    5. 2 tablespoons finely chopped celery

    6. 2 tablespoons minced fresh flat-leaf parsley

    7. 2 teaspoons minced garlic

    8. 1 1/2 teaspoons freshly ground black pepper

    Instructions Jump to Ingredients ↑

    1. In a bowl, combine all the ingredients and mix well. Cover and refrigerate until ready to use. The salad can be refrigerated for up to 1 week.

    2. Yield : about 2 1/2 cups

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