Italian Olive Salad
Ingredients
- 1 cup (250 ml) drained pimiento-stuffed green olives, coarsely chopped
- 2-4 cloves garlic, finely chopped
- 2 ribs celery, finely chopped
- 1 Tbs (15 ml) extra-virgin olive oil
- 2 tsp (10 ml) red wine vinegar
- 1/2 tsp (2 ml) grated lemon zest
- 1/4 tsp (1 ml) dried oregano
- 1/4 tsp (1 ml) hot red pepper flakes, or to taste
- Salt and freshly ground pepper to taste
Instructions
- Combine all ingredients in a bowl and toss to combine. Refrigerate covered for at least 2 hours, and up to 2 days before serving at room temperature. Serves 4 to 6.