Spread this tangy relish on toasted bread rounds for a colorful, eye-catching hors d'oeuver.  It can be made a week in advance; store in a covered jar in the frig, with a thin film of olive oil on top of the tapenade to help preserve color and flavor. 

1 lb imported black olives, preferably Greek Kalamata, pitted and finely chopped
1 cup green pimiento-stuffed olives, finely chopped
1/2 cup diced red bell pepper
1/4 cup minced parsley
2 Tblsp minced garlic
3 Tblsp finely minced anchovy fillets
2 Tblsp minced fresh oregano
1/2 cup olive oil
freshly ground pepper to taste
Toasted bread rounds or pita-bread triangles 

1.  In a large bowl combine black and green olives, red pepper, parsley, garlic, anchovies, oregano, olive oil, and black pepper. 

2.  Cover and marinate overnight in the frig.  Serve with toasted bread rounds or toasted pita-bread triangles. 

Makes 3 cups
From:  APPETIZING HORS D'OEUVRES,  Cole's Cooking Companion Series