Antipasto

This is best made a few days ahead of time. Mix everything together and put into a container and store in the icebox I mean refrigerator. Turn container over once a day to keep everything coated with the olive oil. My daughter who doesn't like anchovies looks forward to having this every year. Still haven't converted the grandkids. But I still have hopes for them.

2 small jars pimentoes (slice them)
1 large can of black olives pitted and chopped (or chop yourself)
3 cans whole anchovies (including the oil)
3-4 cloves of garlic chopped
olive oil (enough to mix everything together)

In a large bowl mix pimentoes, olives and garlic together. Put anchovies in last so you don't mash them Add enough oil to make it a loose mixture. Put into a container and store in refrigerator. Bring to room temperature before serving with a good Italian bread sliced on the diagonal.