Relish Tray

1 pound baby carrots

1 head cauliflower, cut into florets

1/2 pound celery, cut into 3-inch pieces

One 1-pound jar Kalamata olives packed in vinegar brine and olive oil

One 11 1/2-ounce jar pickled peperoncini

One 16-ounce jar pickled hot cherry peppers

One 10-ounce jar pickled imported Spanish Queen olives stuffed with pimientos

One 8-ounce jar pickled Holland cocktail onions

20 fresh basil leaves

6 sprigs fresh thyme

6 sprigs fresh oregano

2 tablespoons chopped fresh parsley leaves

1 teaspoon red pepper flakes

1 cup olive oil