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Olive Salad

Insalate di Oliva


1/2 C black brine cured olives, such as kalamatas

1/2 C green olives

1 C finely chopped celery, with leaves

1 C Giardiniera (Italian pickled vegetables)

1/3 C chopped fresh Italian parsley

3-4 clove garlic

1/4  Extra Virgin Olive Oil

1/2 - 1 teaspoon freshly ground black pepper.


Pit olives (if necessary) and combine all ingredients in the bowl of a food processor. Process until mixed, but still somewhat chunky -- do not puree.

Cover and refrigerate for a few hours before using.


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