Drain and chop a cup of giardiniera; combine with a cup each of minced/diced pimento-stuffed green and pitted black olives. Add a quarter cup each chopped white onion, minced celery, and chopped parsley/green onions. Mix well.
In a separate bowl mix vigorously a half cup of fragrant olive oil, with three finely minced toes of garlic, and a half cup of mild vinegar. (Don’t use use apple cider; it totally clashes with the vibe.) Add two tablespoons each of Italian seasoning, minced capers, and a heaping tablespoon of coarsely-ground black pepper.
Pour over the olives and giardiniera mix and blend well. You can put this is a food processor if you want a smoother texture. Let sit for at least an hour and stir well before using. This will keep for about two weeks in the fridge.
