Olive Salad


1 can (6 ounces) pitted black olives, drained and chopped
1 jar (5-3/4 ounces) stuffed green olives, drained and chopped
2 celery ribs, chopped
2 garlic cloves, minced
2 tablespoons olive oil or vegetable oil


In a bowl, combine olives, celery and garlic.  Drizzle with oil and toss to coat.  Cover and refrigerate for 4 hours or overnight.  Yields 3-1/2 cups.


A different and refreshing side dish to accompany any meal.

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