BLACK AND GREEN OLIVES WITH CELERY

Black and Green Olives With Celery image

Provided by Molly O'Neill

Time 5m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1 cup Kalamata olives, pitted
1 cup cracked green olives, pitted
1 tender celery stalk, thinly sliced, leaves coarsely chopped
1 celery core (found at the base of the celery stalk), trimmed and thinly sliced
1 large garlic clove, peeled and thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar

Steps:

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.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 704 milligrams, Sugar 0 grams