Clarissa, if you're looking for good olive salad recipe the one that I've used for years for Muffalettas is posted below. It's been so long that I don't recall where I got the recipe, and I'm sure I've tinkered with it a bit over time, but it stands up very well to any of the commercially prepared stuff in and around NOLA.
1 quart large pimiento-stuffed green olives, drained and slightly crushed
1 1/2 cups large Kalamata olives, drained, pitted, and slightly crushed
1 1/2 cups extra virgin olive oil
1 1/2 cups vegetable oil
2 tablespoons red wine vinegar
1 cup pickled cauliflower florets, drained
1/4 bunch celery, thinly sliced diagonally
2 medium carrots, peeled and thinly sliced diagonally
1/2 cup pepperoncini, drained and chopped coarsely
1/3 cup cocktail onions, drained
1/4 cup small capers, drained
8 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon celery seeds
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 3 days before using.
