Olive Salad for Muffuletta Sandwich
rec.food.recipes/Jan1c412

2/3 cup green olives, pitted and coarsely chopped or use pimento stuffed green olives
2/3 cup black olives, pitted and coarsely chopped
1/4 cup pimento, chopped
3 cloves garlic, finely minced (I use more)
Anchovy fillets, mashed ( I use 2-3 because I like anchovies, use as many as your taste dictates)
1 Tbsp. capers drained and minced
3 Tbsp. finely chopped parsley
1 tsp, oregano
1/4 tsp. black pepper
1/2 cup olive oil
2 Tbsp. white wine vinegar
can also add 1/2 cup roasted Italian red peppers instead of the pimento

Mix all ingredients together and let marinate for 2-3 hours then refrigerate.

Bring the olive salad to room temperature before using on the sandwich.