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Olive Salad




Source of Recipe


food network






List of 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
  






Instructions



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.
   






Final Comments


Yield: 1 1/2 quarts