This olive salad makes a nice appetizer for a buffet, or an elegant starter if spread on toast and arranged on plates. It keeps well, and is also lovely on sandwiches.
1/2 cup coarsely chopped green olives
1/2 cup coarsely chopped kalamata olives
1/4 cup chopped roasted sweet pepper
1/4 cup chopped artichoke hearts
1 bunch green onions, chopped
3 cloves garlic, minced
1 anchovy fillet, mashed
1/4 cup finely chopped fresh parsley leaves
1/4 tsp. finely chopped fresh oregano leaves
1/2 tsp. hot pepper sauce
1/4 cup extra-virgin olive oil
Mix all ingredients together. Best if you let it stand for at least 1 hour.