Shelly's Recipe

OLIVES SCACIATI

Category: Cold

2 lbs large unpitted green olives
2 cups 1/2 inch celery pieces with leaves
3/4 cup olive oil
1/4 cup red wine vinegar
2 tbsp dried oregano
1 tsp pepper
3/4 tsp dried crushed red pepper
6 clove garlic, coarsely chopped

Wash olives and drain. Gently pound each olive with a wooden mallet to open. Do not mash or remove pits. Place olives in celery in a large bowl.

Whisk together remaining ingredients until blended and pour over olive mixture, tossing to coat. Cover and chill 8 hours. Refrigerate up to 1 month. Serve at room temperature. Makes 6 cups.