Olive Salad for Muffalettas

1 cup EACH celery, carrots, and cauliflower, coarsely chopped

2 cups high-quality salad olives (green olives w/pimento), drained and coarsely chopped

1/3 cup white wine vinegar

2/3 cup extra-virgin olive oil

2 tsp. garlic, minced

1 tsp. oregano

1/2 tsp. freshly ground black pepper


Bring water to boil in a medium saucepan.  Add celery, carrots, and cauliflower and blanch until crisp-tender, about 1 or 2 minutes.  Remove with slotted spoon and immediately plunge into ice water to retain the color.  Drain vegetables and combine with the olives.  Whisk the olive oil, vinegar, garlic, oregano, and pepper together and pour over the olive mixture.  Cover and let marinate overnight.  This will keep for several weeks in an airtight container in the refrigerator.