Olive Salad (Primarily for Muffuletta)

Ingredients

• 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

Instructions

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.