2 c. pimento-stuffed green olives, firmly packed, sliced
4 ribs celery, chopped
1 red bell pepper, chopped
1 sm. red onion, chopped
1 clove garlic, mashed with 1/4 tsp. salt
1 carrot, diced
3 tbsp. parsley, minced
2 tsp. oregano
1/2 tsp. dried hot red pepper flakes
2 tbsp. white wine vinegar
1/4 c. oil

Toss all together. Serve as part of antipasto or with cheese, salami and French bread. Serves 6-8.