Isola delle Femmine Connection


Marinated Olives
Paul Giamona


   2 lbs large green olives
   1/2 c olive oil
   6 cloves of garlic, crushed
   1/2 c celery, chopped


   1. Crack olives by hitting each olive with a small mallet or the side of a clever.
   2.  Toss olives with remaining ingredients in a crock, bowl, or plastic bag.  Refrigerate for at least 24 hours before serving.  Occasionally stir mixture during the 24-hour period.  Will keep in refrigerator for 2-3 weeks.

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