Categories: Salad, low carb

Ingredients

• 2 cups large pitted green olives, coarsely chopped
• 1 cup pitted kalamata olives, coarsely chopped
• 1 cup finely chopped cauliflower florets
• 1/2 cup chopped carrots
• 1/2 cup chopped pimientos
• 1/4 cup capers
• 1/4 cup finely chopped celery
• 1/4 cup chopped cocktail onions
• 1/4 cup finely chopped fresh parsley
• 1 12-ounce jar marinated artichoke hearts, drained and chopped
• 3 garlic cloves minced
• 1 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon oregano

Directions

1. Combine all ingredients in a large bowl. Cover and chill for at least 2 hours before serving. Store leftover olive salad in a sealed jar in the refrigerator for up to 6 months.

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