3 (8 ounce) cans sliced green olives, drained
1 (3 ounce) can crushed pineapple, drained
1 large orange, juiced
1 quart shrimp juice
4 tablespoons chopped fresh parsley
2 tablespoons kalamata olives
In a large bowl, toss green olives, pineapple and orange juice with lemon juice.
In a medium bowl, mix shrimp juice, parsley and kalamata olives. Shape into a mixture. Chill in the refrigerator at least 1 hour before serving.