Ingredients
- (6 oz) can black olives, drained, brine reserved
- (6 oz) can pimento-stuffed green olives, drained, brine reserved
- (14 oz) can artichoke hearts, drained and chopped
- onion, chopped
- stalks celery, chopped
- clove garlic, minced
- tablespoon capers, rinsed and chopped
- /4 cup Italian dressing
- tablespoons reserved olive brine
- salt and black pepper to taste
Instructions
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Step 1
I toss the black olives, green olives, artichoke hearts, onion, celery, garlic, and capers into my food processor. A few pulses get everything evenly chopped—think popcorn-sized bits. Then I stir in the Italian dressing and a splash of each olive brine to bring it together. A pinch of salt and pepper seasons it perfectly. Transfer the mixture to a bowl, cover, and let it rest in the fridge overnight. Patience rewards you with a deeply melded flavor. Give it a quick stir before serving as a zesty side or sandwich topping.
Chef's Tip
For an even richer taste, I like to add a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice just before serving. It wakes up all the briny notes and gives a glossy finish. Always taste and adjust the brine amount—you want it moist but not soupy.
Storage Tips
Keep in an airtight container in the refrigerator for up to one week. The flavors keep developing, so it gets even better after a day or two. No reheating needed—serve straight from the fridge.
Variation Tips
Try adding roasted red peppers for a smoky twist, or stir in a pinch of red pepper flakes if you crave heat. This salad also pairs wonderfully with grilled chicken or as a topping for keto bread at your next picnic.