- 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
- 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.