Italian Omelet
INGREDIENTS:
1 c Pimento olives; quartered or
-sliced
1 c Diced celery
2 tb Olive oil
1 tb Red pepper flakes
2 tb Vinegar
2 ts Finely minced garlic
1 tb Fresh oregano -or-
1 ts Dried oregano
1 c Pimento olives; quartered or
-sliced
1 c Diced celery
2 tb Olive oil
1 tb Red pepper flakes
2 tb Vinegar
2 ts Finely minced garlic
1 tb Fresh oregano -or-
1 ts Dried oregano
Mix all ingredients and let stand for one hour in refrigerator to blend flavors.
(A little bit goes a long way, but it keeps for up to 2 weeks in the refrigerator, even though the celery gets a bit soggy. For a smaller amount, use the smallest size jar of olives and adjust other ingredients accordingly.)
CHILE-HEADS DIGEST V2 #236