Napoleon House Olive Salad
Yields: 3 cups
  • 1 cup pimiento-stuffed Spanish queen olives, chopped
  • ½ cup canned chickpeas, drained and coarsely chopped
  • ½ cup pickled vegetables,* drained and coarsely chopped
  • ⅓ cup canned artichoke hearts, drained and coarsely chopped
  • ¼ cup cocktail onions, drained and coarsely chopped
  • ¼ cup green bell pepper, finely chopped
  • 1 tablespoon capers, drained and chopped
  • ½ teaspoon minced garlic
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  1. In a large bowl, combine olives, chickpeas, pickled vegetables, artichoke hearts, onions, bell pepper, capers, and garlic. Add oil, vinegar, oregano, and pepper, stirring to combine. Cover and refrigerate for at least 8 hours. Will keep refrigerated for up to 1 week.
*We used giardiniera, a mixture of pickled carrot, cauliflower, celery, and green pepper.
Recipe by Louisiana Cookin at