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Egg and Olive Antipasto

ingredients

serves 4 - 6
2 eggs
2 sticks celery
1 small red (bell) pepper, seeded
1 small green (bell) pepper, seeded
225 g (8 oz) 1 1/3 cups black olives, pitted
225 g (8 oz) 1 1/3 cups green olives, pitted
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) chopped fresh oregano
Salt and pepper

method

1. Boil the eggs until they are hard.

2. Quickly drop into a pan of cold water.

3. Shell and cut the eggs into slices and lay them in a flat dish.

4. Clean the celery and chop into small pieces and place in a bowl.

5. Chop the peppers finely and add to the celery.

6. Cut the olives into quarters and stir into the celery with the olive oil.

7. Add the oregano and season with the salt and pepper.

8. Spoon the olives over the eggs and serve chilled with hunks of fresh bread.

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