Sicilian Green Olive Salad

1. 1

   Drain the olives and pat them dry. With the help of the side of a large knife and the palm of your hand on top, squash the olives one or two at a time to release the pits. Peel away the flesh of the olives, and place them in a bowl. Discard the seeds.

2. 2

   Roughly chop the celery leaves and tear up the mint leaves and add to the olives.

3. 3

   Season with a generous amount of olive oil, a splash of red wine vinegar, a pinch of salt, and a few twists of pepper.

* Per serving · 4 servings · Values may vary.

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