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Creole Olive Salad

  • Yield: About 2 1/2 cups


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


  • 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.