Muffuletta Olive Salad Recipe

1 gallon large pimento stuffed green olives, slightly crushed, drained

1 quart jar pickled cauliflower, drained and sliced
2 small jars capers, drained
1 whole stalk celery, sliced diagonally
4 large carrots, peeled, thinly sliced diagonally
1 small jar celery seeds
1 small jar oregano
1 large head fresh garlic, peeled and minced
1 teaspoon freshly ground black pepper
1 jar pepperoncini, drained left whole
1 pound large Greek black olives
1 jar cocktail onions, drained  

Combine all ingredients in a large bowl or pot and mix well. Place in a large jar and cover with 1/2 olive oil and 1/2 canola oil. Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using.

I add an extra can of pickled cherry peppers to my personal recipe, and put this on almost every sandwich or salad that I eat.