Olive Salad

Here's the olive salad that I use on muffalettas. Though to be truthful I will admit that I can just eat it straight out of the bowl. James Beard’s Sicilian Salad 4 cups stuffed olives, sliced 1 cup finely chopped celery 1/2 cup capers 1 medium onion, minced 3 cloves garlic, minced 6 tablespoons olive oil 1/4 cup vinegar 1 teaspoon pepper Combine and let marinate, refrigerated, at least one hour.