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Olive salad for sandwich

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Ingredients
  

  • 3/4 cup pimento-stuffed green olives.
  • 1/4 cup pitted kalamata olives
  • 1/4 cup jarred Italian giardiniera
  • 2 large Pepperoncini
  • 4 small pickled onions
  • 2 tbsp cappers
  • 1 medium garlic clove, chopped
  • 1 tbsp dried oregano
  • 1/4 tbsp freshly ground black pepper, more to taste
  • 2 tbsp olive oil
  • 1 can black olives drained
  • 1 5oz pitted green olives, rinsed and drained.
  • 1 oz marinated artichoke hearts, undrained
  • 1 small red onion chopped
  • 1/4 cup Red Wine Vinegar
  • 1/2 cup olive oil
  • 1 tsp dried minced garlic
  • 1/2 tsp celery seed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3/4 tsp black pepper

Instructions
 

  • Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.