Olive Salad

1 cup drained pimiento-stuffed green olives,
coarsely chopped
2 - 4 cloves garlic, finely chopped
2 ribs celery, finely chopped
1 Tbs extra-virgin olive oil
2 tsp red wine vinegar
1/2 tsp grated lemon zest
1/4 tsp dried oregano
1/4 tsp hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste


Combine all ingredients in a bowl and toss to combine. Refrigerate
covered for at least 2 hours, and up to 2 days before serving at room
temperature. Serves 4 to 6.