You may also like
Ingredients
- 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
Method
- In a bowl, combine the olives, celery and garlic. Drizzle with oil; toss to coat. Cover and refrigerate for 4 hours or overnight.