1 (7 oz.) jar green olives
1 (6 oz.) jar black olives, pitted
1 (8 oz.) jar mild pickled cauliflower
1 (11 oz.) jar peppercini peppers
1 (8 oz.) jar hot pickled cauliflower
1 (6 oz.) jar pearl onions
1 lg. jar salt-cured pickles, found in refrigerated section of grocery, cut in 1 inch chunks
8 oz. mushrooms, sliced (fresh or canned)
5 stalks celery, cut in 1 inch pieces
1 fresh green pepper, sliced
1 fresh red pepper, sliced
8 oz. cherry tomatoes
1 clove garlic
1 tsp. oregano
1/2 tsp. freshly ground pepper

Drain off all liquids, using a colander. Slice mushrooms, celery, peppers and pickles into bite size pieces. Turn into a large bowl. Toss with 1/2 cup olive oil. Sprinkle with oregano and pepper. Stir in garlic. Refrigerate overnight. May be kept up to a week.

Excellent for a B.B.Q. party - however, warn guests that this is hot!