Olives Scaciati

Ingredients

• 2 cups celery pieces with leaves
• 6  garlic cloves coarsely chopped
• 0.8 cup olive oil extra-virgin
• 2 pounds unpitted olives green
• 2 tablespoons oregano dried
• 1 teaspoon pepper 
• 0.8 teaspoon pepper dried red crushed
• 0.3 cup red wine vinegar 

Equipment

• bowl
• whisk

Directions

1. Wash olives, and drain. Gently pound each olive with a wooden mallet to open. (Don't mash, and don't remove pit.)
2. Place olives and celery in a large bowl.
3. Whisk together olive oil and next 5 ingredients until blended; pour over olive mixture, tossing to coat. Cover and chill 8 hours. Refrigerate up to 1 month.
4. Serve at room temperature.