Serves 6 Prep time: 15 minutes Ingredients: 2 cups assorted green and black olives 2 rosemary sprigs, cut in half 3 garlic cloves, chopped 1/4 cup extra-virgin olive oil 1/4 tsp. dried chili flakes Salt,More > Recipe from Linda Ginther of St. Helens, Ore.More > Recipe from Georgene Trewatha of Mo.More > Colorful and full of crunch, this salad will please even the non-veggie people.More > Recipe from Betty Chester of Tenn.More > Recipe from Hope Gaskill of TXMore > Recipe from Rita Ward of Albany, Ga.More >
