2 tablespoons olive oil
1/4 small onion, sliced into 1/4 inch rounds
3 tablespoons red wine vinegar
1 tablespoon salt, or to taste
1 teaspoon dried rosemary
1 teaspoon dried mixed whole cloves
1 teaspoon dried rosemary
4 cloves garlic, grated
1 tablespoon dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
2 cups chopped fresh parsley
1/2 cup chopped fresh basil
1/4 teaspoon dried oregano
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup water, or as needed
Heat olive oil in a large saucepan over medium heat. Stir in onion, reduce heat, and simmer over low heat until tender, 30 minutes. Transfer onion and celery to a medium bowl.
Stir vinegar into onion mixture, stirring until well blended. Bring mixture to a rapid boil; cover, reduce heat to low, and simmer 30 minutes, stirring occasionally.
Add salt, rosemary, mixed cloves, dried rosemary, oregano, basil, oregano, parsley, basil, oregano, olives, 2 tablespoons rosemary and 1/2 tablespoon basil; stir well. Transfer mixture from saucepan over medium heat to a cutting board. Cover saucepan and keep covered. Place onion and celery in saucepan. Bring to a simmer, stirring occasionally, until vegetables are tender and vegetables are crisp, 10 minutes. Transfer onion mixture from pan into saucepan.
Return mixture from saucepan to saucepan. Bring both vegetable simmering liquid and water to a boil; cover, keep warm and stir gently until melted and smooth.