Olive Salad

By hlovell

Ingredients

• 1 quart large pimiento-stuffed green olives, drained and slightly crushed
• 1 1/2 cups large Greek black olives, drained and 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 and 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
• Yield: 1 1/2 quarts

Details

Servings 2

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.