OLIVE SALAD:
2/3 cup pitted and coarsely chopped green olives
2/3 cup pitted and coarsely chopped kalamata olives
1/2 cup chopped pimiento
3 cloves garlic , minced
1 anchovy fillet, mashed
1 tablespoon capers, drained and rinsed
1/2 cup finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh oregano leaves
1/2 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
In a medium bowl, combine all the ingredients and then allow the flavors
to mingle for at least 1 hour prior to serving. Store, covered, in the
refrigerator until ready to use
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