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Olive Salad

Source of Recipe


From "Best of the Best From New York Cookbook"






List of Ingredients



• 1 lb. Greek olives
  
• 1 lb. cured olives
  
• 2 small jars salad olives (drain only 1 bottle; reserve juice from the other)
  
• 1 small bottle Spanish olives
  
• 1 small bottle pepperoncini
  
• 1 small jar pimientos
  
• 1 can black pitted olives
  
• 1 large purple onion, sliced
  
• 2 small scallions, sliced
  
• 2 stalks celery, sliced
  
• 1 tsp garlic powder
  
• 1 tsp parsley flakes
  
• 1/2 cup oil
  
• 1/8 cup olive oil
  
• 1/2 cup water
  
• Sprinkle of salt and pepper
  
• 1/4 lb. Provolone cheese, cut into small chunks
  






Instructions



1. Mix all of the ingredients, except the cheese, in a large serving bowl. Taste; if it tastes flat, add the juice in reserve from the olives. Refrigerate.
   
   
2. Just before serving, add the Provolone cheese and toss lightly.
   
   Makes 20 to 25 servings.