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      Title: Black & Green Olives w/Celery
 Categories: Vegetables, Snacks
      Yield: 2 servings

      1 c  Kalamata olives; pitted
      1 c  Cracked green olives;
           - pitted
      1    Tender celery rib, thin
           - sliced, leaves coarse
           - chopped
      1    Celery core (found at the
           - base of the celery stalk);
           - trimmed, thin sliced
      1 lg Garlic clove; peeled, thin
           - sliced
      1 tb Extra-virgin olive oil
      1 tb Red-wine vinegar

  Place all the ingredients in a shallow bowl and toss
  well. Cover for several hours, tossing from time to
  time, and serve. The olives may be prepared up to 2
  weeks in advance and refrigerated; bring them to room
  temperature before serving.

  Recipe from: Viana La Place

  Adapted by: Molly O'Neill

  Yield: 2 cups

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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