Olive Salad

Ingredients

1 cup green olives, pitted, drained (reserve juice)
1 cup kalamata olives, pitted, drained (reserve juice)
2 cups queen pimento-stuffed olives, drained (reserve juice)
1 cup giardiniera (mixed pickled vegetables), drained
3 ribs celery, thinly sliced
3 tablespoons capers
2 tablespoons minced shallots
3 tablespoons minced garlic
2 tablespoons minced flat-leaf parsley
1/4 cup reserved olive juice
1 cup extra-virgin olive oil
1 teaspoon black pepper

Instructions

Coarsely chop the olives. Cut the giardiniera into 1/4-inch pieces. Combine the olives and giardineira in large bowl. Add the remaining ingredients and transfer to a large glass jar with a lid. Refrigerate for at least 24 hours. Before serving, shake well.

Makes about 7 servings