Ingredients12 h 20 m servings 39 cals
- Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 39 calories; 2.7 g fat; 3.6 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 389 mg sodium. Full nutrition
ReviewsRead all reviews 5
"Amazing" just about sums this one up! I have had this one saved forever, but kept putting it off because I have never been a big fan of olives. Little by little, I think I've been acquiring a ...
This is the business! I loved it although I found the green olives to be a tad saltier than I like so next time, I'd probably rinse them. Thanks bunches! :o)
I just made this wonderful olive salad...now here's something...I put it all in my Ninja chopper.....and well it looks like a chunky spread. But that's okay by me. I followed the ingredients to ...
Good stuff! I used this salad for the Muffuletta Pinwheels (from this site) and it worked out great. Thanks!