Olive Salad

Recipe Ingredients

1		Large pimiento-stuffed green olives - drained, and
		Slightly crushed
1 1/2 cups	355ml	Large Greek black olives - drained, pitted
1 1/2 cups	355ml	Extra-virgin olive oil
1 1/2 cups	355ml	Vegetable oil
1 cup	146g / 5.1oz	Pickled cauliflower - drained
1/4		Celery - sliced diagonally
2		Carrots - peeled, and (medium)
		Thinly sliced diagonally
1/2 cup	118ml	Pepperoncini - drained, left whole
1/3 cup	20g / 0.7oz	Cocktail onions - drained
1/4 cup	59ml	Small capers - drained
6		Garlic - minced
1 1/2 teaspoons	7.5ml	Italian seasoning
1/2 teaspoon	2.5ml	Crushed red pepper
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Celery seeds

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E09) - from the TV FOOD NETWORK

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