New Orleans-Style Olive Salad Recipe

J. Kenji López-Alt
New Orleans-Style Olive Salad Recipe
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  • Yield:Makes about 1 1/2 cups
  • Active time:5 minutes
  • Total time:5 minutes
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.

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

Directions

  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.

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