Title: Italian Green Olive Salad
Categories: None
Yield: 1 Servings

1 1/2 c (7 ounces) large brine-cured
-green olives
4 Small; tender celery ribs
-with leaves, finely chopped
6 Anchovy fillets; soaked in
-water for 5 minutes, then
-drained
1/2 ts Capers; (preferably salted),
-soaked in water 5 minutes,
-then drained
1/8 ts Hot red pepper flakes; (up
-to 1/4)
1 Garlic clove; peeled and
-thinly sliced
1 ts Red wine vinegar; (up to 2)
Olive oil

Adapted from ``Mediterranean Cooking,'' by Paula Wolfert (revised edition,
HarperCollins, 1994).

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.

Finely chop together the celery, celery leaves, anchovies and capers.

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.

Let stand at room temperature for about 2 hours.

Yields 2 cups.

©1998 San Francisco Chronicle Page 1/ZZ1
Posted to CHILE-HEADS DIGEST by Judy Howle on Apr 19,
1998