400 gm (3 cups)large green olives in brine3inner stalks of celery, thinly sliced1small carrot, thinly sliced½Spanish onion, thinly sliced125 ml (½ cup)extra-virgin olive oil60 ml (¼ cup)white wine vinegar2cloves of garlic, crushed1 tbspdried oregano1 tspdried chilli flakes (optional)
Coarsely crush olives using a wooden mallet or flat-bottomed cup. Remove pits and combine in a bowl with remaining ingredients. Stand for 2 hours for flavours to develop, season to taste with sea salt and freshly ground black pepper and serve. Marinated olives will keep in the refrigerator for up to 3 days, but must be brought to room temperature before serving.