Olive alla Stimpirata

Saute in a pan with a 4 tablespoon of olive oil the chopped garlic and a little time to add the other ingredients: pitted olives, capers, chopped celery, chopped boiled carrots, a few leaves of mint, salt and pepper, cook and blend with vinegar and leave on the stove over low heat for another ten minutes.
This olives recipe is widely used in Ragusa, is great for seasoning dishes that are eaten cold.

Olive alla Stimpirata

Makes 4 servings:
400 g of pitted green olives lightly crushed
6 cloves of garlic crushed
400 g of boiled carrots
150 g of capers
1 bunch of celery
some mint leaves
1 cup of wine vinegar
extra virgin olive oil
salt & pepper