Olive Schiacciate (Sicilian Olive Salad)

Ingredients:

2 pounds Sicilian olives
2 garlic cloves, minced
1 head celery, diced
1 cup capers
1 small onion, sliced
2 large red peppers, diced
1 carrot, sliced thin
1 cup Extra Virgin Olive Oil
1 tablespoon Red Wine Vinegar
1/2 teaspoon fennel seed
Salt and pepper

Preparation:

Pound each olive until broken so the pit shows, but do not 
remove the pits. Place in large bowl and add all ingredients. 
Add salt if needed. Mix well, cover and let stand in refrigerator 
at least 24 hours before serving. Olives keep in a jar in the 
refrigerator for an indefinite time.