• 8 ounces (500g) green olives, pitted
• 8 ounces (500g) Kalamata olives, pitted
• ⅛ cup (20g) roasted red pepper, thinly sliced into strips
• 1 clove garlic, peeled and minced
• ⅛ cup (30ml) extra virgin olive oil
• 2 tablespoons (30ml) red wine vinegar
• 1 teaspoon (5ml) dried oregano
• 2 tablespoons (15g) capers, drained
  

Place the olives and pepper strips on a cutting board and chop until the mixture is coarsely chopped and uniform in size.  Place the mixture in a bowl and add the garlic, olive oil, red wine vinegar, oregano and capers.  

Mix and chill for at least 1 hour before serving to allow the flavors to meld. Serve at room temperature with crostini or your favorite crackers.