Amazing Muffaletta Olive Salad

• 1 (6 ounce) can black olives, drained, brine reserved
• 1 (6 ounce) can pimento-stuffed green olives, drained, brine reserved
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 onion, chopped
• 3 stalks celery, chopped
• 1 clove garlic, minced
• 1 tablespoon capers, rinsed and chopped
• 1/4 cup Italian dressing
• 2 tablespoons reserved olive brine, or as needed
• salt and ground black pepper to taste

1. Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.

black olives, green olives, hearts, onion, stalks celery, clove garlic, capers, italian dressing, olive brine, salt

Taken from www.allrecipes.com/recipe/170669/amazing-muffaletta-olive-salad/ (may not work)