1 lb. green sicilian olives
1 lb. black Greek olives (not Greek Calamata olives)
4-5 stalks celery
1 lg. onion
5-6 cloves garlic
1/4 c. olive oil
1/2 tsp. oregano

In large bowl, add onion, sliced, whole cloves of garlic, olive oil, and oregano; mix well. Cut up celery into approximately 1/2 inch slices; add green and black olives. Mix all together. Refrigerate, stirring occasionally. Let stand at room temperature for about 20 minutes before serving. Mix and serve. Great with fresh Italian bread and a hunk of provolone cheese.