Sicilian Olive Salad

• 2 1/2 cups large green olives (about 1 pound)
• 3 celery ribs
• 1 carrot
• 1 small red onion
• 1 garlic clove
• 1/2 cup drained caperberries
• 1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons crumbled dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil

1. In a large sieve rinse olives and drain well.
2. Thinly slice celery, carrot, onion, and garlic and in a bowl stir together with remaining ingredients.
3. Marinate salad, covered and chilled, at least 1 day and up to 3 days.
4. Bring salad to room temperature before serving.

green olives, celery, carrot, red onion, garlic, caperberries, oregano, freshly ground black pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/sicilian-olive-salad-15802 (may not work)