The sauce uses, at best, a half a can of basic black olives.
What to do with the rest?
Winter is full of citrus fruit, and Red Grapefruit seems to be the harbinger of Spring citrus.
GRAPEFRUIT, OLIVE AND MINT SALAD
1 large red grapefruit, peeled and sectioned
1 cup pitted black olives
1 cup fresh mint leaves
2 Tablespoons olive oil
1 tsp lemon juice (if the grapefruit is very juicy, I sometimes skip this)
Salt to taste (it SOOOOOO depends on the olives)
1. Mix it all together.
2. Adjust salt.
It says 4 servings…but it’s more like 2. Four servings if you put it over salad greens.
Marion Cunningham. The Supper Book. p. 196.