Olive Salad 1 cup finely diced celery 1 cup green olives with pimentos, chopped 1 cup pitted, chopped black olives 2 cups roasted red peppers, chopped 2 cloves garlic, finely minced ¼ cup capers, rinsed 1½ teaspoons pepper 2 teaspoons dried oregano, crumbled ¼ cup flat-leaf parsley, finely chopped 2 tablespoons lemon juice 3 tablespoons Marsala wine 1 cup olive oil Put all the ingredients into a stainless steel mixing bowl and mix thoroughly to combine. Cover and refrigerate. Serve when chilled. PHOTO BY JOSH KEOWN D E C E M B E R 2 0 1 5 / P I Z Z AT O D AY. C O M / 5 9http://WWW.INTOUCHPOS.COM http://WWW.INTOUCHPOS.COM http://www.PIZZATODAY.COM