Olive Salad
By: Anonymous
Published: Thursday, December 3, 2009 - 12:22am

Ingredients




2/3 cup Pitted green olives, coarsely chopped
2/3 cup Pitted black olives, coarsely chopped
1/4 cup Pimiento, chopped
3 Cloves garlic, finely minced
1 Anchovy fillet, mashed
1 tablespoon Capers
 cup Fresh parsley, finely chopped
1 teaspoon Dried oregano
1/4 teaspoon Freshly ground black pepper
1/4 cup Olive oil

Preparation

1 Combine the ingredients. Place in a nonreactive container. Cover and refrigerate 12 to 24 hours before serving. Will keep for several weeks under refrigeration.