Antipasto:
2 cups green olives
2 cups diced celery
4 cloves crushed garlic
1 onion sliced
1/2 cup capers
1 tablespoon parsley chopped
1 teaspoon salt
1 tespoon pepper
1/2 teaspoon dry oregano
1/2 cup olive oil
6 tablespoons wine vinegar
Remove seed and crush olives.
Mix all ingredients in a container,
cover and refrigerate for 2 or 3 days. Yeilds 6 1/4 cups.