(The name of the recipe is “salad” but I served it as an appetizer on crackers or
baguette slices.)  CLICK for PDF
1 (6 oz.) can black olives – drained (reserve brine)
1 (6 oz.) can pimento stuffed green olives – drained (reserve brine)
1 (14 oz.) can artichoke hearts – drained and chopped
1 onion, chopped
3 stalks celery, chopped
1 clove garlic
1 T capers, rinsed and chopped
¼ cup Italian dressing
2 T olive brine as needed
Salt and pepper to taste
Combine first 7 ingredients in food processor. Process until all ingredients are uniform
size – no larger than popcorn kernels. Stir in Italian dressing. Add equal amounts of
olive (black and green) brine to equal 2 T or to taste. Chill at least 12 hours.
(When I first tasted this, I thought the onion flavor was overpowering and I vowed not to
use as much the next time. However, after it was refrigerated for the 12 hours, the
onion flavor was not nearly as overwhelming.)
Marcia Switenki
Herb Society

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