1 c. lg. pimento-stuffed olives
1 c. lg. pitted ripe olives
1/2 c. sliced celery
1 tbsp. minced onion
1 sm. clove garlic, minced or crushed (optional)
2 tbsp. red wine vinegar
2 tbsp. vegetable oil
1/4 tsp. salt or to taste
1/8 tsp. pepper or to taste
1/8 tsp. crumbled oregano or to taste

Put olives in a bowl and crush lightly with a pestle or the back of a wooden spoon. Add remaining ingredients; toss to mix. Cover and chill, preferably overnight. Makes 4 servings.