Italian Green Olive Salad

• 1 1/2 cups brine cured green olives large
• 4 celery ribs smalls, tender, with leaves, finely chopped
• 6 anchovy fillets soaked in water for 5 minutes, then dra
• 1/2 teaspoon capers preferably salted, soaked in water 5 minutes, t
• 1/8 teaspoon hot red pepper flakes up to 1/4
• 1 garlic clove peeled and thinly sliced
• 1 teaspoon red wine vinegar up to 2
• olive oil

1. INSTRUCTIONS: Rinse the olives under cold running water and drain. Gently crush each one with the side of a small cleaver. The skin and the pulp should tear, but do not break the pit.
2. Finely chop together the celery, celery leaves, anchovies and capers.
3. Place the olives in a mixing bowl; add the chopped aromatics, red pepper flakes and garlic. Add vinegar and enough oil to coat. Mix well.
4. Let stand at room temperature for about 2 hours.

brine cured green olives, celery, water, capers, hot red pepper, garlic, red wine vinegar, olive oil

Taken from www.yummly.com/recipe/Italian-Green-Olive-Salad-1661239 (may not work)