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Emeril Lagasse’s Creole Olive Salad
At a Glance
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 2 servings
Categories
- Salad
- Side Dish
- Creole
- No-cook
- Easy
- No-Cook
Dietary
- Gluten-free
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
A Creole-style olive salad made with sliced brine-cured black olives, pimento-stuffed olives, and extra-virgin olive oil.
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Equipment
Mixing bowl, Spoon
Ingredients
- 1 cup pitted brine-cured black olives, such as Nicoise, sliced
- 1 cup large pimento-stuffed olives, sliced
- 1/2 cup extra-virgin olive oil
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Instructions
Combine the sliced black olives and sliced pimento-stuffed olives in a mixing bowl.
Add the extra-virgin olive oil and stir until the olives are evenly coated.
Serve immediately, or let stand briefly to allow the flavors to combine.
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