- 1 head celery
- 1 cup cracked olives
- 1/3 cup olive oil
- 1/3 cup white wine vinegar
- Black pepper
- Clean the celery stalks and cut into 3 inch slices. Put into a large bowl with the oil, vinegar and black pepper.
- Remove the pits from the olives by hitting them with the bottom of a heavy coffee mug on a chopping board. Cut the olive meat into pieces about the size of the celery.
- Add the olives to the celery mixture and allow to marinate for at least an hour or overnight. Serve as a side dish for lunch or as part of an antipasto.