Mom's Olive Salad It's essential that this salad mellow for twenty-four hours so that the flavors meld and the onions lose some of their bite. Makes 8 servings as a condiment with cold meats or sandwiches
	Ingredients: 1 pound large green olives, preferably from a store that sells them in bulk 6 good-size celery ribs, cut in 1/4- to 1/2-inch-wide crescents on the diagonal, about 3 cups 2 small to medium red onions, cut into rings as thin as possible, about 3 cups 1/4 cup capers, drained 5 tablespoons olive oil 6 tablespoons cider or wine vinegar 11/2 teaspoons dried oregano (preferably Greek) Kosher salt and freshly ground black pepper to taste
	Instructions: 1. Rinse olives and pat dry. 2. Crack each just so the pit is exposed— do not "smash" 3. Put in a mixing bowl with celery, onions, and capers. 4. Mix remaining ingredients in a cup or small bowl. 5. Pour over olive mixture and toss well. 6. Cover and refrigerate 24 hours. 7. Bring to room temperature, taste, and adjust seasonings as needed.

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