Ingredients

2 lbs large unpitted green olives
2 cups 1/2 inch celery pieces with leaves
3/4 cup olive oil
1/4 cup red wine vinegar
2 tbsp oregano
1 tsp pepper
3/4 tsp red pepper, crushed
6 cloves garlic

Directions

Wash and drain olives. Gently pound olives with wooden spoon to open. Don't mash or remove pit. Place olives and celery in a large bowl. Whisk together olive oil and remaining ingredients until blended. Pour over olive mixture, toss to coat. Chill eight hours. Serve at room temperature. Makes six cups.

Notes

Refrigerates up to one month. Looks very elegant in a large clear glass dish.