Italian Green Olive Salad
By: Anonymous
Published: Friday, February 19, 2010 - 2:24am

Ingredients




1 1/2 cups (7 ounces) large brine-cured green olives
4 smalls , tender celery ribs with leaves, finely chopped
6 Anchovy fillets, soaked in water for 5 minutes, then dra
1/2 teaspoon Capers, (preferably salted), soaked in water 5 minutes, t
1/8 teaspoon Hot red pepper flakes, (up to ¼)
1 Garlic clove, peeled and thinly sliced
1 teaspoon Red wine vinegar, (up to 2)
Olive oil

Preparation

1 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. 2 Finely chop together the celery, celery leaves, anchovies and capers. 3 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. 4 Let stand at room temperature for about 2 hours. 5 Yields 2 cups.