Olive Salad - Insalata di Olive
- 1 cup pimiento-stuffed green olives coarsely chopped, 250 ml
- 2-4 cloves garlic finely chopped
- 2 ribs celery finely chopped
- 1 tbsp Extra Virgin olive oil 15 ml
- 2 tsp red wine vinegar 10 ml
- 1/2 tsp lemon zest 2 ml, grated
- 1/4 tsp dried oregano 1 ml
- 1/4 tsp Hot red pepper flakes or to taste, 1 ml
- salt to taste
- 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.
- Serve at room temperature