|
2 1/2 cups pimento-stuffed olives
|
|
1 cup pitted kalamata olives
|
|
1 cup giardiniera
|
|
1/2 cup pepperoncini
|
|
1/2 cup pickled onions
|
|
2 Tbsp capers
|
|
2 large cloves garlic, minced
|
|
1 1/2 Tbsp oregano
|
|
1 1/2 Tbsp celery seed
|
|
|
|
1/2 tsp black pepper
|
|
1 Tbsp lemon juice
|
|
1/4 cup olive oil
|
|