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New Orleans Style Olive Salad

New Orleans Style Olive Salad

camptopisaw
Not just for muffalettas, New Orleans style olive salad is incredibly adaptable and will add a delightful crunch and garlicky flavor to so many foods. Try it mixed with chopped romaine for an instant Italian salad or atop cheese and crackers for an impromptu appetizer.
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Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Servings 8 cups

Equipment

  • Food Processor
  • Mixing Bowl
  • Storage container

Ingredients
  

  • 1 21 oz jar green pimiento stuffed olives, drained
  • 1 6 oz can black olives, drained
  • 4 oz carrots
  • 4 oz celery about 3 stalks
  • 6 oz cauliflower
  • 3 oz onion about ½ an onion
  • 4 garlic cloves
  • ½ tsp dried oregano
  • 1 tsp dried basil
  • 1 cup olive oil
  • 1 cup vegetable oil

Instructions
 

  • Note: To "coarsely chop", pulse the food processor about 7 times. How many times you have to pulse will, of course, vary depending on your machine. Take note of the above photo and notice that the olives and veggies are NOT pureed and they vary in size. This keeps things interesting and makes it more fun to eat!
  • Coarsely chop onions and garlic in the food processor. Dump in a mixing bowl.
  • One ingredient at a time, coarsely chop the carrots, celery, cauliflower, green olives and black olives. (No need to wash work bowl between ingredients.) Add each to the mixing bowl with the onions and garlic.
  • Add oregano and basil to the mixture, and stir to combine all ingredients.
  • Pour in olive and vegetable oils and give another good stir to make sure everything is well mixed.
  • Transfer to an airtight storage container and keep in the fridge for up to several months.

Notes

recipe notes for new orleans style olive salad

Can I use all olive oil?

Definitely! The olive salad will just have a much stronger flavor. TIP: use a tablespoon of the olive salad oil for your next sauté. Instant flavor explosion!

Can I make it ahead?

Actually, New Orleans style olive salad is better if made at least a day in advance. This gives the onion and garlic (especially the garlic!) a chance to permeate the oil and veggies with their intoxicating flavors.

What can I do with olive salad?

So much! It's incredibly adaptable and will add a delightful crunch and garlicky flavor:
  • in potato salad
  • as a topping for hummus
  • atop cream cheese on a bagel or whole grain crackers
  • tossed with chopped romaine lettuce for an instant Italian salad
  • and yes, even on a ham, salami and cheese sandwich!
Keyword garlic, gluten free, vegan, vegetarian