More Great Recipes: Condiment, Sauce | Misc. Salad | Refrigerator | Salad

Olive Salad


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Olive Salad:
1 cup pitted brine-cured black olives, such as Niçoise, 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.


Pairs Well With


Notes

Use this olive salad to create a sandwich using ham, capicola, salami, mortadella, provolone and/or mozzarella cheese.

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