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     Title: Black & Green Olives w/Celery
Categories: Vegetables, Snacks
     Yield: 2 servings

     1 c  Kalamata olives; pitted
     1 c  Cracked green olives;
          - pitted
     1    Tender celery rib, thin
          - sliced, leaves coarse
          - chopped
     1    Celery core (found at the
          - base of the celery stalk);
          - trimmed, thin sliced
     1 lg Garlic clove; peeled, thin
          - sliced
     1 tb Extra-virgin olive oil
     1 tb Red-wine vinegar

 Place all the ingredients in a shallow bowl and toss
 well. Cover for several hours, tossing from time to
 time, and serve. The olives may be prepared up to 2
 weeks in advance and refrigerated; bring them to room
 temperature before serving.

 Recipe from: Viana La Place

 Adapted by: Molly O'Neill

 Yield: 2 cups

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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