Black and Green Olives with Celery New York Times Viana La Place Yield: 2 cups 1 cup Kalamata olives, pitted 1 cup cracked green olives, pitted 1 tender celery stalk, thinly sliced, leaves coarsely chopped 1 large garlic clove, peeled and thinly sliced 1 Tbsp. extra-virgin olive oil 1 Tbsp. red wine vinegar Place all the ingredients in a shallow bowl and toss well. Cover for several hours, tossing from time to time, and serve. The olives may be prepared up; to 2 weeks in advance and refrigerated; bring them to room temperature before serving.

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