1 c. chopped celery
1/2 c. chopped bell pepper
1 doz. chopped ripe olives
1/2 c. chopped onions
10 cloves garlic, pressed
1 dill pickle, minced
1/2 tsp. capers
1 1/2 c. olive oil

Mix all ingredients, except the oil. Add oil, and mix well. Let set in refrigerator for 4 days before using, covered. May be used on green salad. Makes about one quart.