Muffaletta Olive Salad

1 gallon, large pimento stuffed olives, crushed slightly and drained

1 large jar pickled cauliflower, drained

2 jars capers, drained

1 whole stalk of celery and leaves, sliced diagonally

4 large carrots, sliced diagonally

4 tablespoons dried celery seeds

4 tablespoons dried oregano

1 large head garlic, peeled and finely chopped

1 teaspoon freshly ground pepper

1 jar pepperoncini, drained

1 pound large, pitted Greek black olives, drained

2 ½ cups extra virgin olive oil

¼ cup red wine vinegar

Mix together the olive oil and the red wine vinegar. Combine remaining ingredients in a large bowl. Mix well. Place in a large jar and cover with the oil and vinegar mixture. Refrigerate for 24 hours before serving.  Keep refrigerated until all used. May be used for both muffalettas and Italian salad.