Black Olive Dip

[Cook Chatty Cathy]

1 (4oz.) Can Chopped Green Chilies
1 (6oz.) Can Pitted Black Olives
2 Or 3 Green Onions Chopped
2 Ripe Tomatoes
3 Tbsp. Olive Oil
1 1/2 Tsp. Wine Vinegar
1 Tsp. Garlic Salt
2-3 Dashed Of Hot Sauce (i Prefer Texas Pete)

Chop And Dice All Ingredients Fine, Mix Well. Refrigerate In Covered Container And Serve Cold. Goes Well With Nacho Chips, Pita Chips, Or Even Pieces Of Crusty Italian Bread.

This Dip Was Introduced To Me At A Pot-luck Dinner And Was Made Byhyllis Holman Who Shared This Wonderful Recipe With Me. It Is As Tasty A Dip (salsa) As I Have Ever Had!

[KYHeirloomer]

Wow! That sounds great. In fact, if you add some anchovies, sub fresh garlic for the salt, and drop the chilies you'd be pretty close to a classic tappanade.

Personally, I shy away from canned black olives. To me they are tasteless (although Friend Wife loves 'em). Instead, I would go with kalamata, nicoise, or other cured black olives.

60 oz? Is that like a #10 can? I don't think I've ever seen a 60 oz can of olives.

BTW, to pit olives, lay them on their sides and slap with the side of a knife, almost as if you were crushing garlic. This loosens the pits, and they then pop right out.

[Cook Chatty Cathy]

KYH,

You hit the nail on the head for me!!! Kalamata olives are to "die for", of-course like your wife I also love the canned ones as well. But I would love to try your suggestion. I made a typo on the oz. for the black olives and have fixed it, thank you for pointing that out to me. Good Lord 60 oz would be like half-a-gallon practically.

Thank you, CCCathy