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Kat's Olive Salad Dressing

1 cup mayonnaise
1/3 cup chili sauce
1 (2-ounce) can chopped olives 
1 hard-boiled egg, finely minced
1/4 teaspoon garlic powder
1/4 teaspoon celery seeds
1/4 teaspoon dried basil leaves
1 teaspoon Worcestershire sauce
In mixing bowl combine all ingredients; mix well. Cover and chill.
Makes 1 3/4 cups salad dressing

 Kat's Olive Artichoke Dressing

1 cup black olives, drained 
1 cup pimiento-stuffed green olives, drained 
1 jar artichoke hearts in oil, (6 oz) 
1/2 teaspoon garlic salt 
1/2 cup mayonnaise 
1 tablespoon capers. drained, optional 

Chop the black and green olives and artichoke hearts in a food processor. Add the garlic salt, mayonnaise, and capers (if using) and process the spread until smooth

 Kat's Onion Dressing

1 cup chopped sweet onion, Vidalia or other 
1/2 cup pimiento-stuffed green olives, drained 
1/4 cup olive oil 
1 tablespoon dried basil 
1 tablespoon red wine vinegar 
1 teaspoon dried oregano 
 
Combine first 6 ingredients in a food processor and chop. Transfer to bowl; let stand 1 hour for best flavor.

Kat's Olive Dressing
1 cup pimento-stuffed green olives, crushed 
1/2 cup drained kalamata olives, crushed 
2 cloves garlic, minced 
1/4 cup roughly chopped pickled cauliflower florets 
2 tablespoons drained capers 
1 tablespoon chopped celery 
1 tablespoon chopped carrot 
1/2 cup pepperoncini, drained 
1/4 cup marinated cocktail onions 
1/2 teaspoon celery seed 
1 teaspoon dried oregano 
1 teaspoon dried basil 
3/4 teaspoon ground black pepper 
1/4 cup red wine vinegar 
1/2 cup olive oil 
1/4 cup canola oil 
 

 Directions 
1 To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight. 

 

James's Olive Salad Dressing

 2/3 c. green olives, pitted and coarsely chopped (I use salad olives, ie. olives with pimientos, which are usually broken anyway)
 2/3 c. black olives, pitted and coarsely chopped
1/4 c. pimiento, chopped
3 cloves garlic, finely minced
1 fillet anchovy, mashed (or equiv. anchovy paste)
1 T. capers
1/3 c. finely chopped parsley
1 tsp. oregano
1/4 tsp. black pepper
1/2 c. olive oil
Mix together and marinate at least 12 hours (the market used to have in a large barrel that
was always being added to); I usually quadruple this (at least) and keep in a large jar in
 the refrigerator; kept that way it easily lasts 6 months, provided you can restrain yourself.


. 
I don't intend for this to take on a political tone. I'm just here for the drugs. 
- Nancy Reagan