1 cup Santa Barbara Pitted Black Olives
1 cup Santa Barbara Martini Stuffed Olives
½ cup Santa Barbara Garlic Stuffed Olives
½ cup Santa Barbara Extra Virgin Olive Oil
2 tbs. shallots, minced
2 tbs. celery, finely chopped
2 tbs. fresh flat-leaf parsley, minced
1 ½ tsp. black pepper, freshly ground

Combine olives, olive oil, shallots, celery, parsley and pepper in a medium mixing bowl and mix well. Cover and refrigerate until ready to use. The salad can be refrigerated for up to 1 week. This mix is great on a bed of fresh greens, or on sandwiches. Enjoy!