1 to 2 ribs celery, strings removed
2 to 3 Kalamata olives
2 to 3 tablespoons extra virgin olive oil
Salt and pepper to taste
Slice the celery as thinly as possible. Chip the olives off the pit in small pieces. Toss together with 1 to 2 tablespoons olive oil, adding more as needed. Season well with salt and freshly grated pepper. Serve chilled.