A Salad of Crushed Olives (Kopie)

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A Salad of Crushed Olives adapted from Made in Sicily by Giorgio Locatelli
3 cups good whole green olives in brine
7-10 celery stalks*, with leaves if possible, all finely chopped
the leaves from 7-10 stalks of mint, finely chopped
wine vinegar
olive oil
sea salt & freshly ground black pepper

Drain the olives and pat dry. With a sharp knife, make four cuts in each olive from end to end, then cut each segment away from the stone as carefully as you can. Put the pieces into a bowl and add the celery, the celery leaves and the mint leaves. Toss with the dressing, season and serve.

In other words, dice everything up and throw it in a bowl. You can vary the amount of any of the ingredients to suit your taste. We added more celery than the original called for.

* celery stalk size varies widely. you’re aiming for a 50/50 mix of celery and olives.

http://www.lottieanddoof.com/2012/10/a-salad-of-crushed-olives-celery/#more-12051