x

Email this Recipe

Condiments and Sauces

New Orlean's-Style Olive Salad

New Orlean's-Style Olive Salad

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

New Orlean's-Style Olive Salad

Loading text goes here What's This? OK

About This Recipe

Yield:Makes about 1 1/2 cups
Active time:5 minutes
Total time:5 minutes

Ingredients

  • 3/4 cup pitted mixed oil-packed olives
  • 1 tablespoon capers
  • 1/4 cup chopped roasted red peppers
  • 2 tablespoons parsley leaves
  • 1/2 cup giardiniera (Italian-style pickled vegetable salad)
  • 1 medium garlic clove, minced (about 1 teaspoon)
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil

Procedures

  1. 1

    Combine olives, capers, peppers, parsley, giardiniera, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2-inch remain. Alternatively, chop by hand. Transfer to a bowl. Add vineger and olive oil and stir to combine. For best results, let olive salad rest overnight before using.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: