Olive Salad

A.k.a. heaven in my mouth...mmmm....

Simple to make, this is the stuff that fills that turkey (or ham) muffaletta at your local sandwich parlor.  Since I discovered how easy it is to make, I do it often.  I like mine on pumpernickel bread with a white cheese and with or without meat.   Yuuum, yum!

Quick Olive Salad

3 15-oz cans of black olives, coarsely chopped.
1 10 to 12-oz jar of spanish-style green olives with pimientos, chopped.
Italian salad dressing to taste.
Parmesan cheese, optional.

Drain all olives, chop if needed and mix together.  Add salad dressing to taste, being generous enough for some liquid to stand in the bottom.  Add parmesan if desired.  Refrigerate for 12-18 hours to allow flavors to mingle.

When adding to sandwich, do not stint.  Load as much as the bread will hold, making sure to bring up some of the liquid fats from the bottom of the bowl to dress the bread.  Layer with cheeses, meats, etc.

YUM!