Olive Salad

• servings: 2 quarts

Ingredients

2 quarts store-bought mixed pickled vegetables (also called giardiniera) [Dolly says: "Look for a vegetable mix that contains cauliflower, pearl onions, carrots, peppers, and celery."]

1 red onion, quartered

1 cup drained pitted green olives

1 cup drained pitted black olives

1/2 cup seeded, sliced pepperoncini

1 (7.25-ounce) jar roasted red bell peppers, (about 1 cup) drained and coursely chopped (optional)

1/2 cup olive oil

2 tablespoons capers

3 garlic cloves, minced

1 1/2 teaspoons dried parsley flakes

1 teaspoon dried oregano

1 teaspoon pepper

Directions

Drain the pickled vegetables, reserving 1/4 cup liquid.

Place the reserved liquid, vegetables, onion, olives, pepperoncini, and roasted red peppers, if using, in a food processor and pulse until they are coarsely chopped, working in batches if necessary.

Transfer to a large bowl. Stir in the olive oil and toss to coat.

Add the capers, garlic, parsley, oregano, and pepper and stir to combine thoroughly.

Cover tightly with plastic wrap and refrigerate for at least 8 hours. The olive salad will keep, tightly covered, up to 2 weeks.