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| 1 Tasse | Pimento olives; quartered or sliced |
| 1 Tasse | celery diced |
| 2 Esslöffel | olive oil |
| 1 Esslöffel | red pepper flakes |
| 2 Esslöffel | vinegar |
| 2 Teelöffel | garlic finely minced |
| 1 Esslöffel | Fresh oregano -or |
| 1 Teelöffel | oregano dried |
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Here is a recipe that I really like that combines olives and peppers. I saw it on an Am show, I think it was Cbs This Morning, prepared by an Italian cookbook author. I think the name of her book was Tratoria.(sp?)
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
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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