Vermicelli, cooked al dente
1/3 c. olive oil
1/2 c. vin rose
1 tbsp. capers, drained
2 to 4 garlic cloves, sliced thin
1/4 c. vinegar
2 to 4 anchovy fillets
6 to 10 black olives, sliced
1 to 3 tbsp. oregano

In large bowl, mix all ingredients with vermicelli. Best prepared 1 to 2 days before serving.

Soak anchovies in milk 15 minutes prior to using.