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Mom's Olive Salad




Source of Recipe


unkown


Recipe Introduction


It's essential that this salad mellow for twenty-four hours so that the flavors meld and the onions lose some of their bite.

Makes 8 servings as a condiment with cold meats or sandwiches


Recipe Link: http://www.tonytantillo.com

List of Ingredients





1 pound large green olives, preferably from a store that sells them in bulk
6 good-size celery ribs, cut in 1/4- to 1/2-inch-wide
crescents on the diagonal, about 3 cups
2 small to medium red onions, cut into rings as thin as possible, about 3 cups
1/4 cup capers, drained
5 tablespoons olive oil
6 tablespoons cider or wine vinegar
11/2 teaspoons dried oregano (preferably Greek)
Kosher salt and freshly ground black pepper to taste

Recipe




1. Rinse olives and pat dry.

2. Crack each just so the pit is exposed� do not "smash"

3. Put in a mixing bowl with celery, onions, and capers.

4. Mix remaining ingredients in a cup or small bowl.

5. Pour over olive mixture and toss well.

6. Cover and refrigerate 24 hours.

7. Bring to room temperature, taste, and adjust seasonings as needed.