Celery Top and Olive Salad


  • 2 cups of your favorite olives, pitted and chopped
  • 2 cups coarsely chopped celery tops chopped
  • 1 medium sweet onion or scallions, chopped (1/2 cup)
  • 1/4 cup olive oil
  • 2 tablespoons wine vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cloves garlic, crushed


In a large glass measuring cup, whisk together the olive oil, vinegar, salt, pepper and garlic. Let stand 15 minutes. Strain before use if you want a lighter garlic flavor. Place the olives, celery and onions in a salad bowl and toss with the dressing. Let stand at room temperature for 1 1/2 hours before serving, to improve flavors.