Olive Salad

By á-170456

Ingredients

• 1 quart large pimiento-stuffed green olives drained, and slightly crushed
• 1 1/2 cups large Greek black olives drained, pitted
• 1 1/2 cups extra-virgin olive oil
• 1 1/2 cups vegetable oil
• 1 cup pickled cauliflower drained
• 1/4 bunch celery sliced diagonally
• 2 medium carrots peeled, and thinly sliced diagonally
• 1/2 cup pepperoncini drained, left whole
• 1/3 cup cocktail onions drained
• 1/4 cup small capers drained
• 6 cloves garlic minced
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon freshly-ground black pepper
• 1/4 teaspoon celery seeds

Details

Servings 1

Preparation

Step 1

Combine all ingredients in a large non-reactive bowl and mix well. Place in a non-reactive jar (preferably glass) and store tightly covered in the refrigerator. The salad should be made at least 24 hours before using and only improves with age; it can keep for up to 2 months in the refrigerator.

This recipe yields 1 1/2 quarts.