This is great on fish, bread, crackers and pasta. A great way to use up your leftover martini olives (if you have them). I vary the ingredient list (whatever happens to be in the refrigerator and cupboard) 1 jar black olives, drained (reserve a little brine) 1 jar of pitted calamata olives, drained 2 jars/cans pimento-stuffed green olives, drained, (reserve a little brine) 1 clove garlic, minced 1 tablespoon capers, rinsed and chopped splash of olive oil 2 tablespoons reserved olive brine, or as needed ground black pepper to taste additional options: 1 (14 ounce) can artichoke hearts, drained and chopped 1 onion, chopped 3 stalks celery, chopped Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor or chopper. Pulse until the ingredients are uniform in size, but not too small, chunks are good. Add olive oil to moisten. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with black pepper. Chill in the refrigerator for at least 12 hours before serving - no one in my house can wait that long, so they dig in right away. It keeps in the refrigerator for a month+ - scoop it up with crusty bread or crackers for an appetizer, make a Muffaletta Sandwich with the crusts cut off, or toss a spoon in pasta for a quick meal.