1/2 c. oil
1 tbsp. vinegar
2 tbsp. lemon juice
3 cloves garlic, minced fine
1/2 tsp. oregano
Pinch of pepper
1 c. olive, green with pimentos, drain & reserve 1/4 c. brine
3 (1/8" thick) onion slices, cut in quarters
1/3 c. chopped celery

Combine oil, vinegar, lemon juice, garlic, oregano and olive brine in large jar. Cover and shake well. Add remaining ingredients and shake again. Refrigerate. Allow to marinate. Shake again just prior to serving. This recipe can be altered to suit your taste.

Try varying amounts of garlic and/or oregano or changing the ratio of vinegar to lemon juice. This salad improves with age. If time permits, try for at least a 2 or 3 day "soak". Flavor will hold 7-10 days.