| Olive Salad Olive Salad
Black olives - drained (canned or assorted imported olives such as Kalamata)
Green olives - drained (bottled or assorted imported olives)
Celery - cleaned and sliced thin on the slant
Anchovies (Acciughe) - flat fillets - add oil to bowl - chopped small
Olive oil
Red Wine vinegar
Fresh ground black pepper
Fresh fennel stalks (Finocchio) - cleaned and sliced thin on the slant - optional
Roasted red peppers - remove skins if fresh roasted, you may substitute bottled add the liquid to bowl - sliced into strips - optional
Place all ingredients (to taste) in bowl and mix. Refrigerate several hours or over night before serving.
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