- 1 (6 ounce) can pitted ripe olives, drained and chopped
- 1 (5 ounce) jar stuffed olives, drained and chopped
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive or vegetable oil
- In a bowl, combine olives, celery and garlic. Drizzle with oil; toss to coat. Cover and refrigerate for 4 hours or overnight.