Olive Salad Clone

Total Time: 25 hrs Preparation Time: 1 hr Cook Time: 24 hrs

Ingredients

• 2 cups pitted pimento-stuffed green olives
• 2 cups large pitted kalamata olives
• 3/4 cup carrot, chopped
• 3/4 cup celery, chopped
• 1 cup pickled cauliflower, chopped
• 1/4 cup finely chopped mild pepperoncini pepper
• 1 1/2 cups marinated cocktail onions, chopped
• 1/2 cup capers, rinsed and drained
• 3/4 cup chopped red bell pepper
• 3 garlic cloves, minced
• 1 tablespoon celery seed
• 2 tablespoons dried oregano
• 2 teaspoons fresh cracked black pepper
• 1/2 cup finely chopped fresh parsley
• 3 tablespoons red wine vinegar
• 1 1/2 cups olive oil (app)

Recipe

• 1 whisk together reserved olive brine, oregano,pepper and vinegar until well combined. whisk in olive oil in a slow steady steam.
• 2 chop first seven ingredients. look at my picture to give you an idea of the appearance. blend all ingredients in a bowl.
• 3 pour dressing over salad and refrigerate at least 24 hours to allow the flavours to blend. seal in jars.
• 4 keep in refrigerator.
• 5 i use my processor on the pulse mode to chop my ingredients; be careful not to pulverize them; you have to be able to see what you are enjoying.
• 6 cooking time means refrigerator time.
• 7 i'm sure folks from that area might find my recipe strange but i tried to bring back that special taste here @ home.