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Olive Salad

  • Yield: About 7 servings


  • 1 cup green olives, pitted, drained (reserve juice)
  • 1 cup kalamata olives, pitted, drained (reserve juice)
  • 2 cups queen pimento-stuffed olives, drained (reserve juice)
  • 1 cup giardiniera (mixed pickled vegetables), drained
  • 3 ribs celery, thinly sliced
  • 3 tablespoons capers
  • 2 tablespoons minced shallots
  • 3 tablespoons minced garlic
  • 2 tablespoons minced flat-leaf parsley
  • 1/4 cup reserved olive juice
  • 1 cup extra-virgin olive oil
  • 1 teaspoon black pepper


  • Coarsely chop the olives. Cut the giardiniera into 1/4-inch pieces. Combine the olives and giardineira in large bowl. Add the remaining ingredients and transfer to a large glass jar with a lid. Refrigerate for at least 24 hours. Before serving, shake well.