Olive Salad - for Muffaletta

New Orleans Olive Salad

There are many different forms of olive salad, even those claiming to be the true New Orleans "Central Grocery" recipe. There really are no limits to this and you can add any of the derivative veggies that you like. I suggest you use pickled veggies (or pickle your own), but that is still a dealers choice. This is the version (and the original, I believe) that I served at the both stores for 22 years.

Photos by Jon Feldman
The Ingredients

  • 4 cups Spanish Olives (Manzanilla - the type usually found with pimientos)
  • 3/4 cup chopped celery
  • 1.5 oz Cocktail Onions, chopped
  • 1 tbsp minced fresh garlic
  • 1/4 cup Pimientos
  • 1 tbsp Capers, chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tbsp Red Wine Vinegar
  • 1/4 cup brine liquid from the olives
  • 1 tbsp Oregeno
  • Salt/Pepper to taste
Total time: 15 minutes

The type of olives varies in recipes and I imagine this is based on preference. I suggest this spanish olives without the pimiento stuffing so you can control the amount of peppers. If you can't find unstuffed olives, do your best with what you can find, but I suggest not using all the stuffing parts.

Because it's a cool picture

I usually hand chop all these ingredients because I am very particular about the size of my chopped olives in this concoction. However here I have used a food processor, but only for the olives.  I have done this because I think it will entice more people to try this out at home.

And an obligatory close up

 On the pulse mode a bread down the olives to a chunky consistency. I don't like the olives to get minced and I find I can control that better with my knife than with the machine. Kind of my version of "John Henry".

Proof that I used a food processor

It used to be a regular (but short) argument in the kitchen concerning the lack of a food processor with any new kitchen employee. We hand cut, despite the complaints.  I have seen olive salad with olives cut in all sizes. Dealers choice. 

The processed olives

After carefully processing your olives, add the rest of the ingredients in a large bowl and mix well. Place the mixture in the refrigerator for at least an hour before using.

Capers. Got to have them.

All ready to mix

The olive salad can be used for any sandwich, or as a Tapenade like topping for bread, crackers, etc. It will last in fridge for several weeks, as most of the ingredients are pickled. 

Just look at those colors. Mmmm. . . 

The olive salad and the bread it will land on

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