Italian Green Olive Salad
| Yield: | 1 Servings |
| Categories: |
| 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 |
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