- 1 can (6 ounces) pitted ripe olives, drained and chopped
- 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and chopped
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- In a bowl, combine the olives, celery and garlic. Drizzle with oil; toss to coat. Cover and refrigerate for 4 hours or overnight. Yield: 3-1/2 cups.
Reviews for Olive Lover's Salad
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"I love olives and found this salad amazing. It was a great hit. It also gives a change to the summer picnic table."
"I made this salad for a buffet and everyone loved it. My Mom who loves green olives and my brother who loves black olives especially enjoyed it. Don't make too much, a little goes a long way."