1 can (6 oz.) pitted Ripe Olives, drained and chopped
1 jar (5-3/4 oz.) Stuffed Olives, drained and chopped
2 Celery Ribs, chopped
2 Garlic Cloves, minced
2 tbsp. Olive or Vegetable Oil

In a bowl, combine Ripe and Stuffed Olives, Celery, and Garlic. Drizzle with Oil; toss to coat. Cover and refrigerate for 4 hours or overnight.

Yield: 3 (1/2-cup) servings.