Ingredients
1/2 cup olive oil1/4 cup red wine vinegar6 garlic cloves, minced1 tablespoon dried oregano1 tablespoon thinly sliced green onion1 tablespoon minced fresh parsley1 teaspoon crushed red pepper flakes1-1/2 cups green olives with pimientos, halved1 cup coarsely chopped giardiniera1/2 cup coarsely chopped pickled beets1/2 cup pitted Greek olives, halved1/3 cup roasted sweet red peppers, chopped1/4 cup finely chopped celery1 tablespoon drained capers
Preparation
In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.
