Recipe - Italian Olive Salad

1 cup Pimento olives; quartered or
cut or sliced up
1 cup Diced celery
2 tablespoon Olive oil
1 tablespoon Red pepper flakes
2 tablespoon Vinegar
2 teaspoon Finely minced garlic
1 tablespoon Fresh oregano or
1 teaspoon Dried oregano

Date: Thu, 8 Feb 1996 17:53:57 0600

From: Judy Howle howle@EbiCom.net
Here is a recipe that I really like that combines olives and peppers. I
saw it on an AM show, I think it was CBS This Morning, prepared by an
Italian cookbook author. I think the name of her book was TRATORIA.(sp?)

Mix all ingredients and let stand for one hour in refrigerator to blend
flavors.

(A little bit goes a long way, but it keeps for up to 2 weeks in the
refrigerator, even though the celery gets a bit soggy. For a smaller
amount, use the smallest size jar of olives and adjust other ingredients
accordingly.)

CHILEHEADS DIGEST V2 #236

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