 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Double the recipe-as we did here-for a dramatic presentation that will feed a large group. Ingredients:
2 pounds large, unpitted green olives |
2 cups 1/2-inch celery pieces with leaves |
3/4 cup extra-virgin olive oil |
1/4 cup red wine vinegar |
2 tablespoons dried oregano |
1 teaspoon pepper |
3/4 teaspoon dried crushed red pepper |
6 garlic cloves, coarsely chopped |
Directions:
1. Wash olives, and drain. Gently pound each olive with a wooden mallet to open. (Don't mash, and don't remove pit.) Place olives and celery in a large bowl.
2. Whisk together olive oil and next 5 ingredients until blended; pour over olive mixture, tossing to coat. Cover and chill 8 hours. Refrigerate up to 1 month. Serve at room temperature.
|
|