Recipe for Italian Green Olive Salad

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1/2 cup	(7 ounces) large brine-cured green olives
4 sm	, tender celery ribs with leaves, finely chopped
6 x	Anchovy fillets, soaked in water for 5 minutes, then drained
1/2 tsp	Capers, (preferably salted), soaked in water 5 minutes, then drained
1/8 tsp	Hot red pepper flakes, (up to 1/4)
1 x	Garlic clove, peeled and thinly sliced
1 tsp	Red wine vinegar, (up to 2)

Instructions:

Instructions: INSTRUCTIONS: Rinse the olives under cold running water and drain. Gently crush each one with the side of a small cleaver. The skin and the pulp should tear, but do not break the pit.

Finely chop together the celery, celery leaves, anchovies and capers.

Place the olives in a mixing bowl; add the chopped aromatics, red pepper flakes and garlic. Add vinegar and enough oil to coat. Mix well.

Let stand at room temperature for about 2 hours.

Yields 2 cups.

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