Recipe: Olive Salad (with Provolone cheese, make ahead, Italian)

OLIVE SALAD

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.

Just before serving, add the Provolone cheese and toss lightly.

From: Treasured Italian Recipes

Makes 20-25 servings
Source: Best of the Best from New York by Gwen McKee, Barbara Moseley and Tupper England