Olive Salad
Olive Cheese Ball
Olive And Cauliflower Snack
Pea & Olive Salad



Olive Salad

1 cup green olives
1 cup black olives
2 cup celery with tops
1/4 cup vegetable or olive oil
2 Tbsp wine vinegar
salt and pepper
1/2 tsp. garlic powder

thinly slice the olives and chop the celery.
combine all ingredients and refrigerate.




Olive Cheese Ball

1 pkg. (8 oz.) cream cheese, softened
1/3 cup chopped stuffed green olives
1/4 cup chopped black olives
1 tbsp. instant minced onions
1/4 tsp. Tabasco sauce
3/4 to 1 cup chopped fresh parsley

In medium mixing bowl, combine softened cream cheese with both types of
olives, onions and Tabasco sauce; mix thoroughly. Set cheese mixture in
refrigerator about 15 minutes to harden slightly for easier handling.
Shape cheese mixture into ball. Roll in chopped parsley to coat well.
Return to refrigerator, chill 15 to 20 minutes or until serving. Serve
with assorted crackers. If made day ahead, wrap loosely in wax paper.
Leftovers can be used as a sandwich spread on rye bread for lunch.




Olive And Cauliflower Snack

2 cans black olives
1 jar green olives
2 jars Spanish olives
1 sm. cauliflower
1/2 cup olive oil
1 tsp. salt
3 tbsp. salt
1 tsp. garlic powder

Prepare cauliflower and break into pieces. Drain all olives. Mix
together olive oil, salt, parsley and garlic powder. Mix with cauliflower
and olives and let set overnight. Stir often.



Pea & Olive Salad

2 (10 oz.) pkgs. frozen peas, thawed
6 green onions, chopped
20 green olives, sliced
1 sm. green or red pepper, chopped
1 carrot, thinly sliced
1 1/2 cup celery, chopped
1/2 cup parsley, chopped
--Dressing:--
1/4 cup mayonnaise
1 1/2 tsp. soy sauce

Combine mayonnaise and soy sauce. Mix well. Combine the remaining
ingredients. Stir in dressing and chill.


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