Italian Olive Salad

4 16-oz.jars lg. salad olives       
4 14-oz.jars sm. salad olives       
2 cans pitted black olives          
4 or more carrots, chopped          
2 med. onions, chopped              
1 head cauliflower, broken into small pieces
2 tbsp. finely chopped garlic
Black pepper to taste
4 tsp. Oregano
Juice of 2 lemons
1 cup olive oil
1/2 cup white vinegar

Drain and wash olives thoroughly; this step is very important.
Reserve jars.  Cut large olives into 4 pieces.  
Chop carrots, garlic, onion and cauliflower.
In a large mixing bowl, add all ingredients and mix thoroughly. 
Put the mixture in the clean jars.  

Marinate overnight before serving.
Salad will remain in refrigerator, in tightly sealed glass jar 
for 2 to 3 months. Serve at room temp.  

This tastes great in salad or on ham and cheese sandwiches.  

*(Never store in a plastic container)