Olive Salad

Another summer favorite in our house (Christian's favorite.)  We love to serve it over couscous or just as a dip for crusty garlic bread.

Ingredients:

• 2/3 cup of green olives (finely chopped)
• 2/3 cup of kalamata olives (finely chopped)
• 1/2 cup of cauliflower (diced small)
• 1/2 cup of carrots (diced small)
• 1 roasted red pepper (finely chopped)
• 1 small jar of capers (drained)
• 1-2 cloves of garlic (minced)
• 3 tbs of fresh oregano (or dry)
• 1 tbs of fresh thyme
• 1 tbs of fresh rosemary (or dry)
• 3-4 tbs of red wine vinegar
• 1/2-3/4 cup of Extra Virgin Olive Oil
• pepper to taste

Small chop/dice all of the above ingredients.  Mix and place in a mason jar.  You want to make sure that the mixture is well coated with the oil, add more oil if you need to.  Refrigerate over night.  Serve as a dip for bread or throw it in your salads. 

This is one of those things that last forever in the fridge (a week in my house.)  It is sort of like wine; the older it gets the better it taste.

Enjoy!