Olive Salad

Ingredients

• 2 tablespoons capers 
• 1 teaspoon basil dried
• 1.5 teaspoons parsley flakes dried
• 1 tablespoon garlic minced
• 16 ounce olives green pitted drained
• 0.5 teaspoon ground pepper black
• 0.5 cup olive oil 
• 4.5 ounce olives ripe drained chopped canned
• 1 teaspoon oregano dried
• 0.3 cup pepperoncini peppers chopped
• 1 jar pickled vegetables mixed (1-quart)

Equipment

• food processor

Directions

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.