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–+ servings
Creole Olive Salad - Green and black olives tossed with olive oil, shallots, celery, parsley, garlic, and black pepper.

Creole Olive Salad

Condiment used to make Muffuletta sandwiches.
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Condiment
Cuisine Creole
Servings 4 people
Calories 346 kcal

Equipment

  • medium glass bowl
  • spoon
  • cutting board
  • kitchen knife

Ingredients
  

  • 1 cup pitted brine-cured black olives - sliced
  • 1 cup large (queen) pimiento-stuffed green olives - sliced
  • ½ cup olive oil - extra virgin
  • 2 tbsp shallots - minced
  • 2 tbsp celery - finely chopped
  • 2 tbsp flat-leaf parsley - minced
  • 2 tsp garlic - minced
  • 1 ½ tsp black pepper - freshly ground
  • 1 tbsp pepperoncini peppers - finely sliced (optional)

Instructions
 

  • In a medium glass bowl, combine all of the ingredients and mix well. Cover and refrigerate until ready to use.
    1 cup pitted brine-cured black olives, 1 cup large (queen) pimiento-stuffed green olives, 1/2 cup olive oil, 2 tbsp shallots, 2 tbsp celery, 2 tbsp flat-leaf parsley, 2 tsp garlic, 1 1/2 tsp black pepper, 1 tbsp pepperoncini peppers

Notes

Best of refrigerated overnight, but this is not absolutely necessary.

Nutrition

Calories: 346kcal | Carbohydrates: 5g | Protein: 1g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Sodium: 1.059mg | Potassium: 83mg | Fiber: 3g | Sugar: 1g | Vitamin A: 456IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg
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