This is a fresh and quick antipasto I learned to make in Calabria. Very few ingredients create the landscape of Italy, shades of green, red, and white. You can make this simple but super savory salad in advance. It can also be used as a topping for Bruschetta or Crostini. Serve with a glass of Podere Albiano Tribolo Orcia 100% Sangiovese.
See ingredients, directions and pairings.
2 cups Pimento Stuffed Green Olives, sliced
3 Ribs of Celery Hearts, sliced
2 Garlic Cloves, minced
2 tablespoon EVOO
2 teaspoon Red Wine Vinegar
Pinch of Red Chili Pepper Flakes (I prefer Calabrian Crushed Red Peppers available online)
Sea Salt to taste (I recommend Seasonella Sea Salt from Sardinia with iodine)
Fresh Cracked Black Pepper to taste