Black and Green Olives With Celery

Ingredients

• 1 cup Kalamata olives, pitted
• 1 cup cracked green olives, pitted
• 1 tender celery stalk, thinly sliced, leaves coarsely chopped
• 1 celery core (found at the base of the celery stalk), trimmed and thinly sliced
• 1 large garlic clove, peeled and thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red-wine vinegar

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    222 calories; 22 grams fat; 3 grams saturated fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 1 gram protein; 1389 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 cups

Preparation

1. 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.

5 minutes, plus standing time