Recipe Ms. Mofet's Olive Salad

[msmofet]

Ms. Mofet's Olive Salad

1 (6 oz.) Ripe Black olives; drained*
1 (6 oz. - 10 oz.) bottle stuffed Green olives, drained*
3 stalks of Celery, (hearts and leaves when possible) cleaned & sliced thin on the bias
1 (2 oz.) Anchovies (acciughe) flat fillets (or anchovy paste to taste), chopped small - add the anchovy oil to the bowl - Optional (but add a nice flavor)
2 - 3 Fresh garlic cloves, minced fine
Fresh ground black pepper
Ground red pepper flakes
Oregano - fresh chopped fine or dry - rubbed
Basil - fresh chopped fine or dry - rubbed
Oil (EVOO, Vegetable, Flaxseed, Grapeseed, Chili Oil - your choice)
Red Wine vinegar

Place all ingredients (to taste) in a bowl and mix.
Refrigerate for several hours or overnight before serving.
Serve with crackers/bread alone or as part of an Antipasto platter.

*You can use any olives or combination of your choice. A garlic stuffed green/Spanish olive is wonderful.

Edit: For a spicy salad: You can add a hot oil, red pepper flakes or other spicy peppers chopped to this salad. I have added red pepper flakes/hot oil at times.

 

[detroitdad]

3 stalks of Celery, (hearts and leaves when possible) cleaned & sliced thin on the bias

Celery "heart"?

This is the first I have seen this recipe. I will be going shopping this weekend. It looks fantastic!!!

 

[msmofet]

Celery "heart"?

This is the first I have seen this recipe. I will be going shopping this weekend. It looks fantastic!!!

Thank you. Taste better after it sit for a day. I like to use the innermost tender leaves with pale small stalks. I think they have a nice flavor. You can add some fresh fennel bulb also if you like that flavor. Sliced thin on the bias, the same as the celery. I don't really like the flavor of anise or licorice in my olive salad, but my aunt always put some in hers.