Sicilian Olive Salad

1/2 cup Milanese Gremolata Olive Oil

1/4 cup Oregano White Balsamic

6 garlic cloves, minced

1 tbsp thinly sliced green onion

1 tbsp minced fresh parsley

1 tsp crushed red pepper flakes

1-1/2 cups green olives with pimientos, halved

1 cup coarsely chopped giardiniera

1/2 cup pitted Greek Kalamata olives, halved

1/3 cup roasted sweet red peppers, chopped

1/4 cup finely chopped celery

1 tbsp drained capers

In a large bowl, whisk the olive oil, balsamic vinegar, garlic and red pepper flakes. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally.