Amazing Muffaletta Olive Salad

1 (6 ounce) can black olives, drained, brine reserved

1 (6 ounce) can pimento-stuffed green olives, drained, brine reserved

1 (14 ounce) can artichoke hearts, drained and chopped

1 onion, chopped

3 stalks celery, chopped

1 clove garlic, minced

1 tablespoon capers, rinsed and chopped

¼ cup Italian dressing

2 tablespoons reserved olive brine, or as needed

salt and ground black pepper to taste

Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.