salt
1 pound green sicilian olives, pitted, crushed
2 stalks celery with leaves (inner stalks work best) chopped find
1 medium onion, chopped
1/3 cup olive oil
3 tablespoons wine vinegar
salt and freshly ground black pepper
2 cloves garlic, crushed
1/2 teaspoon oregeno
Combine ingredients and toss, coating vegetables well with salad dressing. Let stand at room temperature for at least 2 hours before serving.

I find these to be their best after they have sat in the fridge for a minimum of 5 days.