• 4servings
  • 39calories

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Nutrition Info . . .

VitaminsA, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (6 ounce) can black olives, drained, brine reserved

  2. 1 (6 ounce) can pimento-stuffed green olives, drained, brine reserved

  3. 1 (14 ounce) can artichoke hearts, drained and chopped

  4. 1 onion, chopped

  5. 3 stalks celery, chopped

  6. 1 clove garlic, minced

  7. 1 tablespoon capers, rinsed and chopped

  8. 1/4 cup Italian dressing

  9. 2 tablespoons reserved olive brine, or as needed

  10. salt and ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.


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