As salad, olives and pot-luck dishes were discussed here,
a little recipe from Tuscany :

Olive salad

400 g olives (1/2 green, 1/2 black) without stones
1/2 a red bell pepper, cut into small cubes
1/2 a yellow bell-pepper, cut into small cubes
2 cloves of garlic, finely chopped
5 table spoons of olive oil
a bit of green of fennel, finely chopped
juice and grated skin of one lemon
grated skin of one orange
salt, pepper

Put olives and bell peppers in a bowl.
Add garlic, green of fennel, grated skin of lemon
and orange. Mix well.
Mix oilve oil with lemon juice. Pour over salad. Add salt and pepper.
Mix well.
Cover bowl and let it rest for an hour.
Add salt and pepper to taste. Serve.

Cheers,

Michael Kuettner