Mom used large Greek or Spanish olives for this salad. I did, too, until my wife, Mary, found those olives too acidic. Then I changed to the sweeter, smaller Cerignola and Castelvetrano olives from Italy. One of the keys to this dish is the leafy tops of celery, which give the salad a special flavor. I frequently add some Italian parsley, especially if there aren’t many celery leaves. Pepperoncini were not in Mom’s original recipe, but she added them because they were always around the house. You may want to omit the pepperoncini until the salad is complete. Then add some or all of it.
- 1 pound large green olives with pits, such as Cerignola or Castelvetrano
- 4 ribs celery, including leafy tops
- 1 medium sweet onion, peeled, halved, and cut into very thin half-moons
- 3 tablespoons capers, rinsed and drained
- 1–2 tablespoons Italian parsley (optional)
- 6 tablespoons olive oil
- 5 tablespoons cider or wine vinegar
- 1/2 teaspoon salt
- pepper to taste
- 1 teaspoon oregano
- 1/3 cup bottled, sliced pepperoncini, drained (optional)
- Rinse olives, and pat dry. With the side of a chef ’s knife or the bottom of a bottle or mallet, crack each olive just enough so the pit is exposed. Put the olives in a mixing bowl.
- Coarsely chop the leafy parts of the celery, and cut the rest into 1/2-inch-wide crescents. Add the celery and onions to the olives. Add the capers and, if desired, the parsley.
- Put the olive oil, vinegar, and seasonings in a small jar with a screw-cap top. Shake well, and add to the olive mixture. Add some or all of the pepperoncini, if desired. Mix well, and let marinate in the refrigerator for several hours or up to 24 hours. Let the salad come to room temperature (30 minutes or so) before serving.