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  • Sicilian Olive Salad
    Recipe contributed by James Gilardi
    • 3 1/2 pounds Sicilian olives
    • 1 cup olive oil
    • Vinegar to taste
    • 1 1/2 tablespoons oregano
    • 1 small palm full of fresh parsley
    • Salt and black pepper to taste
    • 1 celery stalk
    • 3 nice cloves of fresh garlic
    Remove pits from olives or buy pre pitted olives. Slice the olives in half. Cut celery in small pieces including the leaves (do not discard the leaves). Chop the parsley very fine and the garlic very fine. Mix all the ingredients in a mixing bowl. Add olive oil, vineger, oregano, salt and black pepper. Marinate in the refrigerator overnight. Serves 20.

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