Olive Salad (Primarily for Muffuletta)

• 34 cup pimento stuffed olive
• 14 cup pitted kalamata olive
• 3 large pepperoncini peppers, chopped
• 14 cup celery leaves, chopped (if you only have stalks, slice VERY thinly)
• 14 cup red onion, finely chopped
• 2 tablespoons capers
• 1 tablespoon red wine vinegar
• 14 cup roasted red pepper (optional)
• 1 tablespoon green onion, thinly sliced
• 1 teaspoon garlic, chopped
• 1 teaspoon dried oregano (If fresh, 2 tbs)
• 1 tablespoon fresh parsley, chopped (optional)
• black pepper
• 2 teaspoons fresh lemon juice (or more)
• 14 cup olive oil

1. Some people cut everything by hand very carefully.
2. I am more likely to use a food processor, being careful not to process to much.
3. Keeping it course is a good idea.
4. Let the flavors marry for at least 24 hours.
5. A full week will give you a richer flavor.

pimento stuffed olive, olive, pepperoncini peppers, celery, red onion, capers, red wine vinegar, red pepper, green onion, garlic, oregano, fresh parsley, black pepper, lemon juice, olive oil

Taken from www.food.com/recipe/olive-salad-primarily-for-muffuletta-466977 (may not work)