I just tried this recipe for the first time last night.  I found it in an old Simple and Delicious magazine from July/August 2007.  The olive spread would also work well with turkey or even with tuna or salmon mixed in.  You can also eat it hot or cold. Ingredients: 1 cup pimiento-stuffed olives 1 cup pitted ripe olives (black olives)* 1 jar (7-1/2 ounces) marinated artichoke hearts, … [Read more...]