Martha prefers a mix of green and black Spanish olives, as well as Greek kalamatas. However, your favorite olives will work just fine. This can be made up to one week ahead and kept in the refrigerator.
Southern Living NOVEMBER 2006
1. Stir together olives and remaining ingredients in a large bowl.
2. Cover and chill at least 8 hours. Let stand 30 minutes at room temperature before serving. Serve olive mixture with a slotted spoon.
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