Ingredients
- 14 ounces olives (two 7 ounce jars pimiento-stuffed green olives, drained)
- 12 ounces olives (two 6 ounce cans pitted black olives, drained
- 3 tomatoes (roma, seeded and chopped
- 4 garlic cloves (minced)
- 4 tablespoons extra virgin olive oil
- 4 teaspoons vinegar (red wine vinegar)
- 8 ounces feta cheese (crumbled)
How to Make
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Step 1: Slice olives in half.
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Step 2: Combine all ingredients in a large bowl and mix well.
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Step 3: Refrigerate at least two hours. If refrigerating overnight, add feta an hour or so before serving.
We hope you enjoy this recipe!
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