Olive salad #2

Yield: 1 quart

Measure Ingredient
⅔ cup Green olives; pitted and coarsely chopped
⅔ cup Black olives; pitted and coarsely chopped
¼ cup Pimento
3 \N Garlic cloves; finely minced
1 \N Anchovy fillet; mashed
1 tablespoon Capers
⅓ cup Parsley; finely chopped
1 teaspoon Oregano
¼ teaspoon Black pepper
½ cup Olive oil
\N \N Carrots
\N \N Celery
\N \N Cauliflower
\N \N Pepper
\N \N Onion


Mix all ingredients together well. Store in refrigerator.

This is better after it has set several days to let the flavors mix.

NOTE: I got this recipe from my brother-in-law who got it from the chef at Moran's in New Orleans. It is very similar to the kind served at the Central Grocery. When I made it, I used a little more olive oil and garlic and added a little red wine vinegar because I like the whang it gives the salad. I also added the juice that was packed in the jar of green olives.

The recipe as it was given to him did not have the carrots, celery, cauliflower, peppers or onion listed but they are all present in the jar that you buy from The Central Grocery. I also added chopped mushrooms because I like them and didn't figure they would screw anything up. They didn't.

SOURCE: Moran's Restaurant, New Orleans Shared by Nancy Coleman From: Nancy Coleman Date: 10 Jan 94 Submitted By DALE SHIPP On 07-05-95

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