Open Kitchen Insalata di Olive

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988. From "Catsrecipes Y-Group"

Ingredients

• 1 cup drained pimento-stuffed green olives coarsely chopped
• 4 cloves garlic finely chopped
• 2 ribs celery finely chopped
• 1 tablespoon extra virgin olive oil
• 2 teaspoons red wine vinegar
• ½ teaspoon grated lemon zest
• ¼ teaspoon dried oregano
• ¼ teaspoon hot red pepper flakes
• ½ teaspoon salt
• 1 teaspoon freshly ground pepper to taste

Procedures

1. Combine all ingredients in a bowl and toss to combine.
2. Refrigerate covered for at least 2 hours before serving at room temperature.