1Place the onion and measured vinegar in a large, nonreactive bowl and stir to combine; set aside.
2Bring a large saucepan of heavily salted water to a boil over high heat. Add the orzo and cook, stirring occasionally, until al dente, about 8 minutes. Drain and rinse under cold water until cool. Drain well and place in the bowl with the onion-vinegar mixture.
3Add the chickpeas, celery, olives, olive oil, and herbs and toss to combine. Taste and season with salt, pepper, and additional red wine vinegar as needed. Serve at room temperature.
Round Pond's olive oil is buttery, peppery, and full of olive goodness.
How to Pit Olives
This method for removing the pits from olives is an exercise in relativity: It wouldn't work with a peach. CHOW contributor Stephanie V.W. Lucianovic demonstrates.
Modern Martini with Olive Poppers
The classic martini is headed for big changes. With so many complex-character vodkas and new-century gins on the market, each new spirit adds a twist to the classic flavor profile of the martini. In this episode of Liquid Kitchen, Kathy mixes up a modern martini with Bainbridge Organic Distilleries Legacy Vodka and serves it with delicious Olive Poppers.