You may also like
Categories:Viewed: 73 - Published at: 4 years ago
Ingredients
- 1 (10 ounce) jar olives or (10 ounce) jar pimento stuffed olives
- 1 (16 ounce) can ripe olives, pitted or (16 ounce) can pitted kalamata olives
- 1 (8 1/2 ounce) jar marinated artichoke hearts
- 1 (3 ounce) bottle capers
- 1/2 bunch celery, chopped
- 1/2 cup Italian parsley, chopped
- 1 teaspoon garlic powder
- 1 tablespoon dried oregano, in my house this is optional
- 1/2 cup olive oil
Method
- Drain olives, capers and artichokes.
- Coarsely chop.
- Add parsley, celery, garlic and oregano and olive oil.
- Stir to mix.
- Put in refrigerator for at least 2 days.
- Will last for several weeks in the refrigerator.
- Great on italian hoagies or muffletas or spooned on top of a green salad.
