This is a Perata tradition, served with any red wine, over crusty French bread. It is our most requested recipe. As an appetizer it can stand with good bread, added to Foccacia with salami and cheese it makes a great lunch.

This is particularly good with Sangiovese and Nebbiolo, as their higher acidity balances well with the rich olive oil, and the olive and garlic flavors.

Ripe and green olives, pitted, no pimientos, in equal amounts 
Garlic, to taste
Red bell pepper, for a splash of color
Olive oil
Dried parsley

Mince the olives, garlic and bell pepper, place in a container that has a lid.  The light handed may try to use a food processor, but this easily may turn to mush so be careful. 
Stir in dried parsley, more than you think you would ever need.

Top it all with olive oil, cover with airtight lid. Put in refrigerator overnight.

To serve, drain most of the olive oil and bring to room temperature.