This olive appetizer starts many a Mediterranean lunch or diner. Crusty bread to dunk in the oil is a bonus.
1 lb. brine packed firm green olives, rinsed in cold water, cracked and pitted
8 oz. aged provolone cheese, cubed
3 garlic cloves, skinned, crushed, then coarsely diced
1 fresh celery rib, diced
1 teaspoon. red pepper flakes
Fresh ground black pepper to taste
½ cup extra virgin olive oil
No nutrition information available
Combine all ingredients in a mixing bowl and blend thoroughly. Cover with clear wrap and set aside for at least 30 minutes before serving. Preparation several days in advance will add to the flavor boldness of this olive mix.