Italian Green Olive & Celery

We advise that you use a mallet for tenderizing meat, but my husband used a hammer.  A rude way to treat an olive, he was very careful, and the sight of him hammering his beloved olives makes everyone in the family smile.  You need to get the best olives you can find, never ones from a can.

• 1 pound large green olives large brine-cured green olives
• 4 small celery ribs with leaves, thickly sliced
• 3 medium garlic cloves, roughly sliced
• 1 tablespoon capers (optional)
• 1/2 to 1 teaspoon hot red pepper flakes
• 1 teaspoon crumbled dried oregano
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil

METHOD

Gently crush each olive, just to open it on the side, but not enough that the pit is removed.  You can use the side of a small cleaver or a meat tenderizer.  Don't hit too hard.

Chop the celery.  The pieces should be fine enough to absorb flavor, but not so fine that they get lost in the olives.  Place olives in mixing bowl. Sprinkle on the celery, garlic, capers (if using), pepper flakes and oregano.  Toss well to combine.  Add vinegar and enough oil, and toss to coat well. Mix well.

Put in a jar with very tight lid.  Put in refrigerator for 2 to three days, turning upside down soak evenly. 

Makes about 4 cups

recipe from www.inmamaskitchen.com

 

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