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Olive Salad Recipe | |
Salad | |
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Ingredients:
1 gallon large pimento stuffed green olives, slightly crushed and well drained 1 quart jar pickled cauliflower, drained and sliced 2 small jars capers, drained 1 whole stalk celery, sliced diagonally 4 large carrots, peeled and thinly sliced diagonally 1 small jar celery seeds 1 small jar oregano 1 large head fresh garlic, peeled and minced 1 teaspoon freshly ground black pepper 1 jar pepperoncini, drained (small salad peppers) left whole 1 pound large Greek black olives 1 jar cocktail onions, drained
Directions:
Combine all ingredients in a large bowl or pot and mix well. Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil. Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using. | |