Emeril Lagasse'S Creole Olive Salad - cooking recipe

Ingredients

1 cup pitted brine-cured black olives, sliced (such as Nicoise)
1 cup large pimento stuffed olive, sliced
1/2 cup extra-virgin olive oil (good quality, please!)
2 tablespoons minced shallots (I tried cippolini and shallots in combination)
2 tablespoons finely chopped celery (I added 1 tablespoon of minced celery leaves, too)
2 tablespoons minced fresh flat-leaf parsley (aka Italian parsley)
2 teaspoons minced garlic (GAH-lic)
1 1/2 teaspoons fresh ground black pepper

Preparation

Combine black olives, pimiento-stuffed green olives, olive oil, shallots, celery, parsley, garlic, and pepper in a medium sized non-reactive mixing bowl.
Cover and refrigerate until ready to use. Note: I liked the taste of the salad better at room temperature.
Emeril says: \"Olive Salad is used to dress those wonderful Italian sandwiches called muffalettas.\".
We served the olive salad over a bed of mixed greens which included baby arugula.
Yield is estimated.