1 cup pitted brine-cured black olives, such as Niçoise, sliced
1 cup large (queen) pimiento-stuffed olives, sliced
1/2 cup extra-virgin olive oil
2 tablespoons minced shallots
2 tablespoons finely chopped celery
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic
1 1/2 teaspoons freshly ground black pepper
In a bowl, combine all the ingredients and mix well. Cover and refrigerate until ready to use. The salad can be refrigerated for up to 1 week.
Yield: about 2 1/2 cups
Use this olive salad to create a sandwich using ham, capicola, salami, mortadella, provolone and/or mozzarella cheese.
I talked about this recipe HERE.