20 Servings
| 16 oz jar | olives with pimentos crushed |
| 2 cups | fresh button mushrooms, sliced thin |
| 1/4 cup | celery, diced small |
| 1/4 cup | carrots, shredded |
| 2 teaspoons | Tone’s® Parsley Flakes |
| 1/4 teaspoon | Tone’s® Crushed Red Pepper Flakes |
| 1/2 teaspoon | Tone’s® Italian Seasoning |
| 1-1/4 cups | olive oil |
1. In a large bowl, mix all ingredients together.
2. Place in refrigerator overnight.
3. Garnish with fresh lemon slices and serve with hard crusted bread.