Emeril Lagasse'S Creole Olive Salad

• 1 cup pitted brine-cured black olives, sliced (such as Nicoise)
• 1 cup large pimento stuffed olive, sliced
• 1/2 cup extra-virgin olive oil (good quality, please!)
• 2 tablespoons minced shallots (I tried cippolini and shallots in combination)
• 2 tablespoons finely chopped celery (I added 1 tablespoon of minced celery leaves, too)
• 2 tablespoons minced fresh flat-leaf parsley (aka Italian parsley)
• 2 teaspoons minced garlic (GAH-lic)
• 1 1/2 teaspoons fresh ground black pepper

1. Combine black olives, pimiento-stuffed green olives, olive oil, shallots, celery, parsley, garlic, and pepper in a medium sized non-reactive mixing bowl.
2. Cover and refrigerate until ready to use. Note: I liked the taste of the salad better at room temperature.
3. Emeril says: "Olive Salad is used to dress those wonderful Italian sandwiches called muffalettas.".
4. We served the olive salad over a bed of mixed greens which included baby arugula.
5. Yield is estimated.

black olives, olive, extravirgin olive oil, shallots, celery, parsley, garlic, fresh ground black pepper

Taken from www.food.com/recipe/emeril-lagasses-creole-olive-salad-473977 (may not work)