Ingredients
2 cans (6 ounces each) pitted ripe olives, drained1 jar (5-3/4 ounces) pimiento-stuffed olives, drained2 tablespoons finely chopped celery2 tablespoons finely chopped onion2 tablespoons capers, rinsed and drained1/4 cup olive oil2 tablespoons red wine vinegar2 garlic cloves, minced1 teaspoon dried basil1 teaspoon dried oregano1 teaspoon crushed red pepper flakes1/4 teaspoon salt
Preparation
In a large bowl, combine the first 5 ingredients. In a small bowl, whisk oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat.
Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.
