Aunt Flora's Olive Salad

By bakers_delight85

Ingredients

• 1 cup (5 ounces) drained pimento-stuffed green olives, quartered crosswise
• 3 ribs tender celery hearts with leaves, diced
• 1 tsp. best-quality red wine vinegar
• 1 Tbsp. extra virgin olive oil
• 4 plump fresh garlic cloves, degermed and minced
• 1/4 tsp. dried leaf oregano
• 1/4 tsp. crushed red peppers (hot red pepper flakes), or to taste

Details

Servings 6

Preparation

Step 1

In a small bowl, combine all the ingredients and toss to blend. Cover and refrigerate for at least 2 hours and up to 2 days, tossing occasionally. Serve at room temperature, as a condiment.