Seasoned Olives

• 3 cups firm whole green olives (like lucques) in brine, drained
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped celery leaves
• 1/2 teaspoon minced garlic
• 3 tablespoons finely diced carrots
• 3 paper-thin slices lemon
• Freshly ground black pepper
• Salt

1. Using a meat pounder, crack the olives one by one, leaving the pits intact.
2. Place the olives in a bowl.
3. Stir in the oil, celery leaves, garlic, carrots and lemon.
4. Season to taste with pepper and a dash of salt.
5. Let sit for at least an hour.
6. Serve at room temperature.

green olives, extravirgin olive oil, celery, garlic, carrots, paper, freshly ground black pepper, salt

Taken from cooking.nytimes.com/recipes/11655 (may not work)