Choked Olive Salsa/Relish/Salad (Whatever!!)

This is NOT for the faint of heart or mosquito lovers.  Love that garlic ;-)

• 1 green bell pepper, chopped
• 1/4 cup red onion, finely chopped
• 2 cans (drained wt. 6oz) drained large, pitted black olives
• 1 jar (drained wt. 6oz) drained Manzanilla stuffed olives
• 1 jar (6 oz) marinated artichoke hearts
• 1 cup olive oil
• 1/4 cup red wine vinegar
• 6 cloves peeled garlic
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• 2-4 ounces crumbled feta cheese (optional - but preferred)

In a food processor, chop black olives.  Put into a large mixing bowl.  Chop Manzanilla olives in food processor, add to black olives.  Drain marinated artichoke hearts, reserving liquid.  Lightly chop marinated artichoke hearts in food processor.  Add to olive mixture.  Add chopped green pepper and chopped onion.  Stir in crumbled feta cheese.

Add remaining ingredients (except cheese) and reserved artichoke liquid to food blender and blend well until garlic is minced.  Pour vinegarette over olive/artichoke/green pepper mixture and stir.

Serve with chips, crackers or pita bread triangles.

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