Drain and finely chop a cup of giardiniera; combine with a half-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 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 this mix over the olives and giardiniera mix and blend well. Cool and rest for at least an hour. Stir well before use. This will keep for about two weeks in the fridge.
