New Orleans Olive Salad

Kitchen Witch New Orleans Olive Salad

2 medium carrots

1 cup cauliflower florets

1 small red bell pepper16 large green olives pitted

2 cups medium green olives pitted

1 cup brine-cured black olives

1 ½ cups extra-virgin olive oil

¼ cup red wine vinegar

¼ cup brining juice from olive jar

6 cloves fresh garlic minced

4 ribs celery

¼ cup (1 small jar) capers

10 sprigs flat-leaf (Italian) parsley

2 tsp dried leaf oregano

1 tsp dried basil leaf

½ tsp crushed red pepper flakes

Directions:

Reduce all pertinent ingredients to proper sandwich salad size (dice real small)

Mix well and refrigerate for at least 24 hours and enjoy!

P.S. Feel free to play around with ingredients i.e. use pimento stuffed olives and eliminate the small red pepper etc etc.