1/4 cup marinade from Italy and/or olive oil
2 tablespoons horseradish
1/4 teaspoon white sugar
1/4 teaspoon dried oregano
1 pound extra virgin olive oil, divided
1 tablespoon vinegar
1/4 teaspoon white pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
In a medium bowl, mix remaining equal slices of celery, olive oil, vinegar and pepper. Shake well to coat. Cover tightly and marinate at least 1 hour in the fridge before serving.