Olive Salad
From: Best of the Best From New York Cookbook
(Quail Ridge Press; August 2001; ISBN:1893062279; Spiral)
Cookbook Heaven @ recipelink.com

Servings: 20-25

• 1 pound Greek olives 

• 1 pound cured olives 

• 2 small jars salad olives (drain only 1 bottle, reserve juice from the other) 

• 1 small bottle Spanish olives 

• 1 small bottle pepperoncini 

• 1 small jar pimentos 

• 1 can black pitted olives 

• 1 large purple onion, sliced 

• 2 small scallions, sliced

• 2 stalks celery, sliced

• 1 teaspoon garlic powder

• 1 teaspoon parsley flakes

• 1/2 cup oil

• 1/8 cup olive oil

• 1/2 cup water

• Sprinkle of salt and pepper

• 1/4 pound Provolone cheese, cut into small chunks

Mix all of the ingredients, except the cheese, in a large serving bowl. Taste, if it tastes flat, add the juice in reserve from the olives. Refrigerate and just before serving, add the Provolone cheese and toss lightly.

From: Treasured Italian Recipes