2 tablespoons extra virgin olive oil
2 cups sliced celery (cut at an angle in ¼-inch slices)
20 ounces fresh green peas 20 large pitted black olives, halved, drained
½ teaspoon Celtic salt
¼ teaspoon freshly ground pepper
2 tablespoons sliced pimentos
Heat the olive oil in a saucepan over low heat. Cook the celery in the hot oil for 10 minutes, stirring occasionally. Add the peas and cook for 5 minutes or just until peas are tender. Stir in the olives, salt, and pepper. Adjust seasonings to taste. Serve garnished with pimentos.
Yield: 6 to 8 servings
Adapted from a recipe found on CookbooksOnline.com