Recipe - Italian Green Olive Salad

1 One half cup (7 ounces) large brinecured
green olives
4 Small; tender celery ribs
with leaves, finely chopped
6 Anchovy fillets; soaked in
water for 5 minutes, then
drained
One half teaspoon Capers; (preferably salted),
soaked in water 5 minutes,
then drained
1/8 teaspoon Hot red pepper flakes; (up
to 1/4)
1 Garlic clove; peeled and
thinly cut or sliced up
1 teaspoon Red wine vinegar; (up to 2)
Olive oil

Adapted from ``Mediterranean Cooking,'' by Paula Wolfert (revised edition,
HarperCollins, 1994).

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.

Finely chop together the celery, celery leaves, anchovies and capers.

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.

Let stand at room temperature for about 2 hours.

Yields 2 cups.

©1998 San Francisco Chronicle Page 1/ZZ1
Posted to CHILEHEADS DIGEST by Judy Howle howle@ebicom.net on Apr 19,
1998