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Ingredients

• 1 (6 ounce) can black olives, drained, brine reserved
• 1 (6 ounce) can pimento-stuffed green olives, drained, brine reserved
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 onion, chopped
• 3 stalks celery, chopped
• 1 clove garlic, minced
• 1 tablespoon capers, rinsed and chopped
• 1/4 cup Italian dressing
• 2 tablespoons reserved olive brine, or as needed
• salt and ground black pepper to taste

Description

This Combines My Love Of The New Orleans-style Olive Salad That You Find On Muffaletta Sandwiches And Italian Olive Tapenades. With So Many Olives How Could You Go Wrong? I Use It On Fish, Sandwiches, Dips, And In Herbed Breads.

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