1 pound green Italian olives
1 large yellow onion, sliced
1 large clove garlic, sliced thin
2 carrots, peeled and sliced diagonally
1 celery stalk, sliced diagonally
2 cups cauliflower, cut into small chunks
1/2 red pepper, quartered and sliced
1/4 cup sport peppers or less to taste
1 cup olive oil
2 teaspoons salt
1 teaspoon pepper
Wash and drain the olives and dry on paper towels. Crack each olive with a mallet or the bottom of a heavy cup. Combine the olives with all the other ingredients and mix well. Refrigerate in a closed jar for two days.
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