I’ll always remember February 11, 2007 as a milestone in my life. That was the day I first ate raw celery and really enjoyed it. The olive flavor (which I love) completely eradicated the raw-celery taste (which I hate).

4 C celery, sliced fairly small
1 quart pimiento-stuffed olives, save liquid and place both in container
1 t oregano
6 cloves garlic, minced or pressed
1/4 C vinegar
1/2 C olive oil
Mix all together in container and refrigerator overnight, or longer.