1 c. chopped onion
1 c. chopped celery
1 c. chopped bell pepper
1 c. chopped green olives
1 c. chopped ripe olives
3/4 c. olive oil
1/2 c. lemon juice
8-10 crushed garlic cloves
3 leaves rosemary
2 cans anchovy fillets, oil included
2 (6 oz.) jars marinated artichoke hearts, oil included
1/2 tsp. each oregano, thyme, marjoram & savory
1 tsp. capers
1/2 tsp. caper juice
1/2 tsp. Worcestershire sauce

Mix all ingredients together and put in air tight jar or bowl. Marinate for four days in refrigerator. Add avocado if desired. Just great.