Rinse the olives in running water and soak them in cold water for 24 hours;
When the time is up, carefully drain the olives and crush them into a mortar with the pestle; don’t break the pit and discard it;
Finely mince the garlic and chop the parsleys; cut the celery into small dices;
Combine all the ingredients in a bowl
Generously sprinkle with freshly ground pepper and abundant extra virgin olive oil;
Mix well and set aside in the fridge for 12 hours;
Take the olive out of the fridge 2 hours before serving.