| 2/3 Tasse | Pitted green olives; coarsely chopped |
| 2/3 Tasse | Pitted black olives; coarsely chopped |
| 1/4 Tasse | Pimiento chopped |
| 3 | Cloves Garlic finely minced |
| 1 | Anchovy fillet; mashed |
| 1 Esslöffel | capers |
| 1/3 Tasse | parsley fresh, finely chopped |
| 1 Teelöffel | oregano dried |
| 1/4 Teelöffel | black pepper freshly ground |
| 1/4 Tasse | olive oil |
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Combine the ingredients. Place in a nonreactive container. Cover and refrigerate 12 to 24 hours before serving. Will keep for several weeks under refrigeration.
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