Olive Salad Clone

• 2 cups pitted pimento-stuffed green olives
• 2 cups large pitted kalamata olives
• 34 cup carrot, chopped
• 34 cup celery, chopped
• 1 cup pickled cauliflower, chopped
• 14 cup finely chopped mild pepperoncini pepper
• 1 12 cups marinated cocktail onions, chopped
• 12 cup capers, rinsed and drained
• 34 cup chopped red bell pepper
• 3 garlic cloves, minced
• 1 tablespoon celery seed
• 2 tablespoons dried oregano
• 2 teaspoons fresh cracked black pepper
• 12 cup finely chopped fresh parsley
• 3 tablespoons red wine vinegar
• 1 12 cups olive oil (app)

1. Whisk together reserved olive brine, oregano,pepper and vinegar until well combined.
2. Whisk in olive oil in a slow steady steam.
3. Chop first seven ingredients.
4. Look at my picture to give you an idea of the appearance.
5. Blend all ingredients in a bowl.
6. Pour dressing over salad and refrigerate at least 24 hours to allow the flavours to blend.
7. Seal in jars.
8. Keep in refrigerator.
9. I use my processor on the Pulse Mode to chop my ingredients; be careful not to pulverize them; you have to be able to see what you are enjoying.
10. Cooking time means refrigerator time.
11. I'm sure folks from that area might find my recipe strange but I tried to bring back that special taste here @ home.

green olives, olives, carrot, celery, pickled cauliflower, pepperoncini pepper, cocktail onions, capers, red bell pepper, garlic, celery, oregano, fresh cracked black pepper, parsley, red wine vinegar, olive oil

Taken from www.food.com/recipe/olive-salad-clone-234678 (may not work)