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Olive Salad

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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.

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