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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