Italian Olive Salad


½ cup cauliflower florets, finely chopped
½ cup red pepper, finely chopped
¼ cup celery, finely chopped
¼ cup carrots, finely chopped
1 cup green pimento filled olives, mashed
½ cup black olives, mashed
½ cup kalamata olives, mashed
2 ounces capers
1 tablespoon celery salt
1 tablespoon garlic powder
1 tablespoon oregano

1 teaspoon parsley flakes


Mix all ingredients well and spoon into 32-ounce container, tap down. Fill container to top with extra virgin olive oil, and let steep 24 hours to bring out all the flavors. Serve with everything.

Makes 1 quart