Olive salad is a chunky salad made with various olives, vegetables, and spices. It has an Italian flavor and is a New Orleans favorite. It can be used as a sandwich filler or served alone. The salad marinates for at least a couple of days and can be served in different ways.
Olive salad is a chunky salad made up of various types of olives along with peppers, pimentos, onions, and many other ingredients. The salad has a distinctly Italian flavor to it, although the olive salad is a New Orleans favorite. One of the most common uses of salad is as a filler in a sandwich or pita pocket. The salad can be used alongside pepperoni or other cured meats in the sandwich, or make a great vegetarian meal on its own.
Almost every olive salad recipe will call for using at least two types of olives. Most commonly, a blend of black and green olives is recommended. All of the olives are pitted and crushed or finely chopped, then combined with other vegetables and a blend of spices. While it’s possible to prepare olive salad at least a couple of hours before serving, many recipes provide instructions to allow the salad to marinate for at least a couple of days.
Along with green and black olives, harvested carrots, celery and cauliflower are used in the olive salad. Like olives, greens can be chopped finely or coarsely according to the chef’s preference. Crushed garlic cloves are added to this mixture along with parsley, oregano and green onions. If desired, capers can also be added. If you don’t want allspice, you can create the same texture using chopped red or green bell pepper. Crushed red pepper flakes can also be used.
To create the marinade for the olive salad, most recipes involve mixing red wine vinegar with olive oil, then adding a pinch of salt and pepper. There should be enough marinade to completely cover all of the greens and spices in the olive salad. After you’ve carefully tossed all the ingredients, it’s a good idea to place the olive salad in a mason jar or bowl fitted with a lid. The salad must be placed in the refrigerator and left to stand for at least a couple of days.
The olive salad can be served in different ways. A simple olive salad presentation resting on a bed of romaine lettuce leaves is visually appealing and also ideal for a light meal. The salad can also be used to fill pita pockets, creating a meal that’s filling and easy to consume on the go. The olive salad also makes a great filler for muffuletta sandwiches and bruschetta.
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