Ralf's Pretty Good Olive Salad

This is another one I got from my good online friend and co-moderator, the man known as Ralf Kramden. I've adapted it just a little to suit our tastes, but the basic recipe is his. It's pretty easy, and one of those things the family wants at every gathering. Prep time is a guess, since it depends on how quickly you can chop the olives, cook time is refrigeration.

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 2 (7 ounce) jars  pimento stuffed olives
• 2 (5 3/4ounce) cans pitted black olives
• 2  large tomatoes
• 6  cloves garlic, minced
• 4  tablespoons extra virgin olive oil
• 4  teaspoons red wine vinegar
• 8  ounces  crumbled feta cheese

Directions

1. Drain olives and chop in half.
2. Core, seed, and coarsely chop the tomatoes.
3. Put all ingredients in a large bowl, and mix well.
4. Best when served after being refrigerated for at least a couple of hours.
5. I sometimes add kalamata olives if I have them onhand for a slightly different taste, or sometimes I use the"Mediterranean" flavour feta cheese instead of plain.