New Orleans Style Olive Salad

I finally used up the very last dregs of the bottle of Boscali's Italian Olive Salad I bought at a grocery store in Lafayette, Louisiana last January. I actually hadn't even opened the jar until a few weeks ago. I was saving it for something special you see. The special thing that convinced me to finally open it was the occasion of having two perfect strangers over for a barbeque supper one night, and realising I hadn't any dill for a proper potato salad. I never make potato salad without fresh dill. So, I opted instead for a warm potato salad dressed with olive oil and sour cream and oodles of Boscali's olive salad. It was bloody good.

I was rooting through the refrigerator the other day and came across the sad jar of Boscali's. It was sad because it only had a few tablespooins of salad left in the boittom, and I knew that I would never, ever find the same thing here. If I wanted another jar of olive salad, I would have to go back to New Orleans to get it. Which, in and of itself, is not necessarily something I find disagreeable, except, I would have a hard time justifying the expense of the trip for the sole purpose of getting a jar of olive salad, no matter how good. An believce me, it is good.

As a tourist in New Orleans, you're introduced to olive salad by the muffelettas at the Central Grocery. Central Grocery is a deli and takeaway just across from the French Market on Decatur (pronounced duh KAY  tur) Street. It's been there since 1906 and is reputed to have the best muffelettas in town. Muffelettas are really just big Italian sandwiches with stacks of sliced meats (genoa salami, ham, mortadella) and provalone cheese. What makes the Central Grocery's muffelettas special is the inclusion of copious quantities of their home made olive salad. It really does make the sandwich tasty, but sloppy too and I have a demin skirt with the oil stain to prove it.

This olive salad goes well in all sorts of things: salads, sandwiches, or on a spoon straight from the jar...

For the Olive Salad

1. 400 mls (about 1 + 3/4 cup) large green pitted olives (with or without pimentos)
2. 300 mls (about 1 + 1/4 cup) large pitted kalamata olives
3. 2 small organic carrots (about 3/4 of a cup when chopped)
4. 1 large or two small celery ribs (about 3/4 of a cup when chopped)
5. 1/4 of a small cauliflower head (about 3/4 of a cup when chopped)
6. 50 grams (about 1/3 cup) capers, rinsed and drained
7. 1 small, sweet red bell pepper, cored and seeded (about 3/4 of a cup when chopped)
8. 1 tablespoon celery seed
9. 2 tablespoons dried oregano
10. 1 teaspoon fresh cracked black pepper
11. 1/2 cup finely chopped fresh parsley
12. 2 tablespoons white vinegar
13. 1 + 1/2 cups oilive oil

Chop first seven ingredients quite finely, into pieces no larger than 3-5 mm. Blend all ingredients in a bowl and refrigerate at least 24 hours to allow the flavours to blend. Use in salads and sandwiches. This mix will keep for 3 weeks refrigerated. It won't be around that long though. Trust me. You'll polish it off long before then!

Comments

[Ana]

The picture looks like a good candidate for pan bagnat.

[clare eats]

I have been wanting a recipe to try olive salad, thanks lyn :)

[Don]

I do believe Zenari's in Manulife Place does a muffalatta with olive salad.. but after seeing the one of Central Grocery's being eaten on TV.. it's hard to compare!

Rumour has it Central Grocery will also do mail order, and pack their muffulettas in dry ice, but that's probably just in the states. Maybe they send out their olive salad too.

[William]

Whoa, that looks like amazing stuff. The best part is that my wife doesn't like olives, so when I make it it'll be ALL MINE!

Mwuhahahahahaha!!

William

[Danno]

Gorgeous Olive Salad! I like the Mashed Potato Recipe, very inventive. Whenever I make mine, I make enough for a Muff and some Bruschetta as well. Love the site!

Danno
http://www.nolacuisine.com

[Jena]

One *tablespoon* pepper? That seems like a lot...

[Lyn]

Jena,

It does seem like a lot. And now I can't find my notes! My gut tells me it should have been a teaspoon. Although, the recipe does make about a litre and a half of the stuff. I'll see if I can dig up my notes.

[Lyn]

yep. it's supposed to be one teaspoon. I'll chnage it now.

[Jena]

Sigh... Of course I've already made it. I added another quarter of the cauliflower, two more carrots, and two more celery stalks to tone it down, but it's still pretty zingy.

[Jena]

Extra pepper or not, it's mellowed nicely. :)