Italian Green Olive Salad
Adapted from Mediterranean Cooking by Paula Wolfert (revised edition, HarperCollins, 1994)
Yields 2 cups

1 1/2 cups (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 teaspoon capers (preferably salted), soaked in water 5 minutes, then drained
1/8 to 1/4 teaspoon hot red pepper flakes
1 garlic clove, peeled and thinly sliced
1 to 2 teaspoons red wine vinegar
Olive oil

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 before serving.