With a chef knife, chop the olives into fine pieces about the size of the capers. Mince the peppers and add to the olives. Add the capers.
Mince the garlic very fine or put through a garlic press. Stir to combine.
Add the olive oil and combine.
Makes about 2 cups.
Keeps for one week in refrigerator.
Recipe by Jane O'Riordan