Olive Salad - cooking recipe

Ingredients

2 cans black pitted olives
1 jar green salad olives
most of the bunch of celery, discard the tough stalks
1 large onion
1 Tbsp. oregano
1 can artichoke hearts (if you like them)
1 Tbsp. lemon pepper
1 tsp. garlic powder
2/3 c. salad oil
2 Tbsp. olive oil or use all olive oil if you prefer
1 1/3 c. wine vinegar

Preparation

Chop black olives and onion and cut celery into bite size pieces.
I put it all through the 2mm slicer on the food processor.
Mix everything together and leave out for several hours at room temperature, stirring occasionally.
Refrigerate. Keeps a long time.