Black and Green Olives With Celery

• 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

1. Place all the ingredients in a shallow bowl and toss well.
2. Cover for several hours, tossing from time to time, and serve.
3. The olives may be prepared up to 2 weeks in advance and refrigerated; bring them to room temperature before serving.

olives, cracked green olives, stalk, celery, garlic, extravirgin olive oil, redwine vinegar

Taken from cooking.nytimes.com/recipes/9601 (may not work)