2 large cans pitted ripe olives, sliced, drained
2 jars green salad olives, drained
2 c. diced celery
2 c. diced onions
1 T. oregano
4 T. Oil (perferrably a good Extra Virgin Olive Oil)
4 T. vinegar
Recipe
In a large bowl combine all ingredients and mix well. Allow to marinate at least a few hours or over night.