2 lbs large
1/2 c olive oil
6 cloves of
1/2 c celery, chopped
1. Crack olives
by hitting each olive with a small mallet or the side of a clever.
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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