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Olive Salad

Don't let the ingredient list scare you - these are all familiar ingredients, and once this salad is stirred together, all the work is done.


  • 1 quart large pimento-stuffed green olives, drained and roughly chopped
  • 1 1/2 cups large Greek black olives, drained, pitted, and halved
  • 1 1/2 cups extra-virgin olive oil
  • 1 1/2 cups vegetable oil
  • 1 cup pickled cauliflower, drained
  • 3 to 4 ribs celery, thinly sliced on the diagonal
  • 2 medium carrots
  • 1/2 cup pepperoncini, drained and halved
  • 1/3 cup cocktail onions
  • 1/4 nonpareil capers, drained
  • 2 tablespoons minced garlic
  • 2 teaspoons Emeril's Original Essence or Creole Seasoning
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon celery seeds
  • 2 tablespoons chopped fresh oregano leaves


  • Combine all ingredients in a large nonreactive bowl and mix well. Place in a large nonreactive jar (preferably glass) and store, tightly covered, in the refrigerator. The salad should be made at least 24 hours before using and only improves with age. You can keep it for up to 2 months in the refrigerator.