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  • Writer's pictureMarcie

Demetri's Dressing


5 (4.5-ounce) cans black olives, chopped

6 (14.5-ounce) cans artichoke hearts, chopped

1 white onion, chopped

⅔ cup olive oil

2 fresh lemons, juiced

4–6 garlic cloves, minced

Pinch of salt Directions

In a large mixing bowl, add olives, artichoke, and onion. Mix well.

In a small bowl, combine olive oil, lemon, garlic, and salt.

Pour the oil mixture over the olive, artichoke, and onion. Stir thoroughly.

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