Olive Salad

• 1 (1-quart) jar mixed pickled vegetables
• 1 purple onion, quartered (optional)
• 1 (16-ounce) jar pitted green olives, drained
• 2 (2 1/4-ounce) cans chopped ripe olives, drained
• 1/4 cup chopped pepperoncini peppers
• 2 tablespoons capers
• 1 tablespoon minced garlic
• 1/2 cup olive oil
• 1 1/2 teaspoons dried parsley flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1 (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional)

1. Drain pickled vegetables, reserving 1/4 cup liquid.
2. Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.
3. Note: We used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.

vegetables, purple onion, green olives, ripe olives, pepperoncini peppers, capers, garlic, olive oil, parsley flakes, oregano, basil, ground black pepper, red peppers

Taken from www.myrecipes.com/recipe/olive-salad (may not work)