Name: Italian Green Olive Salad
Ingredients: 1 1/2 c (7 ounces) large brine-cured green olives; 4 Small; tender celery ribs with leaves, finely chopped; 6 Anchovy fillets; soaked in water for 5 minutes, then drained; 1/2 ts Capers; (preferably salted), soaked in water 5 minutes, then drained; 1/8 ts Hot red pepper flakes; (up to 1/4); 1 Garlic clove; peeled and thinly sliced; 1 ts Red wine vinegar; (up to 2); Olive oil

Prayer can no more be divorced from worship than life can be divorced from breathing. If we follow his impulse, the Holy Spirit will always lead us to pray. When we allow him to work freely, he will always bring the Church to extensive praying. Conversely, when the Spirit is absent, we will find excuses not to pray. We may say, “God understands. He knows I love him. But I’m tired. I’m so busy. It’s just not convenient now…” When the Spirit is absent, our excuses always seem right, but in the presence of the Spirit our excuses fade away.

Robert Kendall

CATEGORY	CUISINE	TAG	YIELD
	Italian		1	Servings

INGREDIENTS

1 1/2	c	(7 ounces) large brine-cured green olives
4		Small; tender celery ribs with leaves, finely chopped
6		Anchovy fillets; soaked in water for 5 minutes, then drained
1/2	ts	Capers; (preferably salted), soaked in water 5 minutes, then drained
1/8	ts	Hot red pepper flakes; (up to 1/4)
1		Garlic clove; peeled and thinly sliced
1	ts	Red wine vinegar; (up to 2)
		Olive oil

INSTRUCTIONS

Adapted from ``Mediterranean Cooking,'' by Paula Wolfert (revised edition,
HarperCollins, 1994).
INSTRUCTIONS: Rinse the olives under cold running water and drain. Gently
crush each one with the side of a small cleaver. The skin and the pulp
should tear, but do not break the pit.
Finely chop together the celery, celery leaves, anchovies and capers.
Place the olives in a mixing bowl; add the chopped aromatics, red pepper
flakes and garlic. Add vinegar and enough oil to coat. Mix well.
Let stand at room temperature for about 2 hours.
Yields 2 cups.
©1998 San Francisco Chronicle Page 1/ZZ1
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Apr 19,
1998

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