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© Meredith Corporation. All rights reserved. Used with permission.
(about 2 cups)
Rinse olives in a colander, tossing gently under running water, then dry on a kitchen towel. Transfer to a bowl, add oil and gently toss to coat.
Add celery, garlic, chile, 2 tablespoons parsley and vinegar; toss again. Let the olives stand at room temperature for 30 minutes.
Transfer to a serving platter and sprinkle with the remaining 1 tablespoon parsley and oregano, crumbling the oregano with your fingers to bring out the flavor.