Makes about 3 cups.
1½ cups green pimiento-stuffed olives
½ cup minced parsley
1 sweet red bell pepper, seeded, with ribs removed, and minced
1 teaspoon black pepper
1½ ounces anchovy fillets, drained and mashed with a fork
¼ cup capers
1 tablespoon minced garlic
1 tablespoon minced fresh oregano
Chop olives coarsely. Put in a ceramic, stainless steel or glass bowl along with olive oil, parsley, bell pepper, anchovies, capers, garlic, oregano and black pepper. Stir to blend. Cover and refrigerate for at least 12 hours or up to 1 week. Serve at room temperature.