Italian Green Olive Salad Recipe

• 1 1/2 c. (7 ounces) large brine-cured green olives
• 4 sm , tender celery ribs with leaves, finely minced
• 6 x Anchovy fillets, soaked in water for 5 min, then liquid removed
• 1/2 tsp Capers, (preferably salted), soaked in water 5 min, then liquid removed
• 1/8 tsp Warm red pepper flakes, (up to 1/4)
• 1 x Garlic clove, peeled and thinly sliced
• 1 tsp Red wine vinegar, (up to 2) Extra virgin olive oil

Directions