In this easy appetizer recipe, olives are marinated (cunzate) to present as an antipasto. Try this with the plain green olives you buy from a supermarket olive bar. It will bring them to life in a whole new way
Rinse olives in a colander, tossing gently under running water, then dry on a kitchen towel. Transfer to a bowl, add oil and gently toss to coat.
Add celery, garlic, chile, 2 tablespoons parsley and vinegar; toss again. Let the olives stand at room temperature for 30 minutes.
Transfer to a serving platter and sprinkle with the remaining 1 tablespoon parsley and oregano, crumbling the oregano with your fingers to bring out the flavor.
Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 3 days. Let stand at room temperature for 30 minutes before finishing with Step 3.