Rinse the calamari in cool water and pat dry. Slice the tentacles lengthwise (if broad or leave as is) and cut the bodies into thin rings as seen in image.

Bring a large pot of lightly salted water to a boil, add squid and blanch for about 1 minute, then drain immediately. Run under cold water to halt cooking, then drain and pat dry again.

In a large nonreactive bowl, whisk together the FODY Garlic-Infused Olive Oil, lemon juice, vinegar, FODY Lemon & Herb Seasoning, salt and pepper until well blended. Fold in the squid, parsley, tomatoes, scallions, olives and celery until combined. Fold in capers, if using. Allow to sit for at least 15 minutes for flavors to meld. Calamari Salad is ready to serve or may be refrigerated in an airtight container for up to 3 days. Serve lightly chilled.