Olive Lover’s Salad
- 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
- 1. In a bowl, combine the olives, celery and garlic. Drizzle with oil; toss to coat. Cover and refrigerate for 4 hours or overnight.
1/2 cup: 101 calories, 10g fat (1g saturated fat), 0 cholesterol, 616mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 0 protein.
Jun 24, 2013
I love olives and found this salad amazing. It was a great hit. It also gives a change to the summer picnic table.
Jul 2, 2010
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.