Olive Antipasto
By: Anonymous
Published: Tuesday, December 29, 2009 - 11:40pm

Ingredients




1 cup extra-virgin olive oil
 cup white wine vinegar
1 teaspoon capers
1 medium clv garlic, minced
1/4 teaspoon crushed red pepper
1 bay leaf
1 cup ripe olives
1 cup cauliflower, blanched
3/4 cup carrots, blanched
1/2 cup celery
1 cup sliced zucchini

Preparation

1 Combine oil, vinegar, capers, garlic, red pepper and bay leaf. Add remaining ingredients. Cover and refrigerate at least 4 hours, stirring occasionally. 2 Discard bay leaf. Recipe may be doubled.