Olive Salad

INGREDIENTS

• 1/4 pound oil-cured black olives, pitted and chopped
• 3/4 pound green olives, preferably lucques, pitted and chopped
• 2 salt-packed anchovy fillets (optional), chopped
• 2 tablespoons chopped pickled red peppers
• Juice of 1/2 lemon
• 1/2 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 1 tablespoon sliced fresh flat-leaf parsley
• 1/4 cup fresh oregano, sliced
• 1 tablespoon picked fresh thyme
• Hot sauce, such as Tabasco
• Coarse salt and freshly ground pepper