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.
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Submitted 6/13/05.
Source: www.gumbopages.com
Submitted By: Teresa
literary_lizard@yahoo.com
Olive Salad