This recipe can be prepared in 45 minutes or less but requires addtional resting time.

Ingredients

　　2 1/2 cups large green olives (about 1 pound)

　　3 celery ribs

　　1 carrot

　　1 small red onion

　　1 garlic clove

　　1/2 cup drained caperberries

　　1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons crumbled dried oregano

　　1/2 teaspoon freshly ground black pepper

　　1/2 cup extra-virgin olive oil

　　In a large sieve rinse olives and drain well. Thinly slice celery, carrot, onion, and garlic and in a bowl stir together with remaining ingredients. Marinate salad, covered and chilled, at least 1 day and up to 3 days. Bring salad to room temperature before serving.