Black and Green Olives With Celery

Name: Black and Green Olives With Celery
Total time: 5 min
Yield: 2 cups
Cuisine: italian
Ingredients: 1 cup Kalamata olives, pitted; 1 cup cracked green olives, pitted; 1 tender celery stalk, thinly sliced, leaves coarsely chopped; 1 celery core (found at the base of the celery stalk), trimmed and thinly sliced; 1 large garlic clove, peeled and thinly sliced; 1 tablespoon extra-virgin olive oil; 1 tablespoon red-wine vinegar

Recipe from Viana La Place

Adapted by Molly O'Neill

Total Time: 5 minutes, plus standing time
Rating: 4(25)
Comments: Read comments

Featured in: Food; Something To Root For

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 cups

1cup Kalamata olives, pitted
1cup cracked green olives, pitted
1tender celery stalk, thinly sliced, leaves coarsely chopped
1celery core (found at the base of the celery stalk), trimmed and thinly sliced
1large garlic clove, peeled and thinly sliced
1tablespoon extra-virgin olive oil
1tablespoon red-wine vinegar

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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.