Ingredients
- (6 ounce) can pitted ripe olives, drained and chopped
- (5 ounce) jar stuffed olives, drained and chopped
- celery ribs, chopped
- garlic cloves, minced
- tablespoons olive oil
Instructions
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Step 1
Start by draining both the ripe and stuffed olives thoroughly, then chop them into coarse, chunky pieces. Toss them into a mixing bowl along with the chopped celery and minced garlic. Drizzle the olive oil right on top, then fold everything together gently until it’s all evenly coated. Cover the bowl and slide it into the fridge for at least four hours—overnight is even better. That rest time lets the garlic mellow and the flavors marry. Before serving, I always give it a quick stir and taste for salt, though the olives usually carry enough. Spoon it onto plates and enjoy chilled.
Chef's Tip
I like to use a mix of green and black olives for both color and flavor depth. If you have time, let it sit at room temperature for 10 minutes before serving—that helps the oil carry the aromatics.
Storage Tips
Keep the salad in an airtight container in the fridge for up to 5 days. The flavors deepen over time, so it’s perfect for meal prep.
Variation Tips
Toss in crumbled feta for a creamy tang or add diced cucumber for extra crunch without many carbs. A handful of fresh herbs like parsley brightens it up nicely.