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Post by April B. on Oct 28, 2003 15:33:46 GMT -6
Olive Salad (Insalata di Olive) 1 cup drained pimiento-stuffed green olives, coarsely chopped 2 - 4 cloves garlic, finely chopped 2 ribs celery, finely chopped 1 Tbs extra-virgin olive oil 2 tsp red wine vinegar 1/2 tsp grated lemon zest 1/4 tsp dried oregano 1/4 tsp hot red pepper flakes, or to taste Salt and freshly ground pepper to taste Combine all ingredients in a bowl and toss to combine. Refrigerate covered for at least 2 hours, and up to 2 days before serving at room temperature. Serves 4 to 6.
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