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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.