Muffuletta Olive Salad

1 cup each pitted green and black olives, coarsely chopped

1 tablespoon tiny capers

1⁄3 cup diced roasted red bell

pepper

¼ cup diced celery 2 tablespoons chopped

flat-leaf parsley 2 teaspoons finely minced

garlic

2 tablespoons red wine

vinegar

4 tablespoons olive oil

Instructions: Combine all ingredients in a bowl and store in lidded container in refrigerator for at least 4 hours before using.

Makes about 2 cups Adapted from Epicurious.com

Paula Murphy