Ingredients:
2 (7 ounce) jars pimento stuffed olives
2 (5 3/4 ounce) cans pitted black olives
2 large tomatoes
6 cloves garlic, minced
4 tablespoons extra virgin olive oil
4 teaspoons red wine vinegar
8 ounces crumbled feta cheese
Directions:
Drain olives and chop in half.
Core, seed, and coarsely chop the tomatoes.
Put all ingredients in a large bowl, and mix well.
Best when served after being refrigerated for at least a couple of hours.
I sometimes add kalamata olives if I have them onhand for a slightly different taste, or sometimes I use the”Mediterranean” flavour feta cheese instead of plain.
Servings: 8
Time preparation: 15 min.
Time total: 135 min.