Spanish olive salad makes a delicious addition to your holiday spread or gathering at home with friends. Because it’s served cold, the dish is the perfect barbecue or picnic food and is handy to take along to a potluck, too. It’s made of simple ingredients and is super easy to prepare.
Instructions
Make Spanish Olive Salad
1. Drain the jar of Spanish olives and dump them into a large bowl.
2. Drain both cans of pitted black olives and put them into the same bowl.
3. Place all the ingredients in a food processor and chop coarsely. Then skip to step 7. If you don’t have a food processor, go to the next step.
4. Slice the celery stalks length-wise down the middle, then chop into quarter-inch pieces.
5. Chop the cloves of garlic finely.
6. Chop the Spanish olives and pitted black olives in batches, so as not to over chop. It’s easy to chop the olives to mush because they’re so much softer than the other ingredients. You want large pieces of olive.
7. Dump all the ingredients into a large mixing bowl, stirring in the olive oil until all ingredients have been coated.
8. Chill for an hour and serve.
Tags: black olives, food processor, into large, Make Spanish, Make Spanish Olive, pitted black