Olives antipaste

Ingredients: 2 cans or jars of artichokes in water, 1 jar of stuffed green olives, 1 jar of sliced ​​black olives, 1 jar of mushrooms, 1/2 cup olive oil, 3 Tbsp. of wine vinegar, 3 crushed garlic cloves, 1 Tbsp. powdered oregano, 1 Tbsp. of salt, 1 Tbsp. Dijon mustard, 2 Tbsp. of parsley Preparation: Put the drained and chopped artichokes in a glass container. Green and black olives and mushrooms are added. Dress the antipasto with olive oil, vinegar, mustard, salt, oregano, garlic, parsley and drops of spices to taste. It is recommended to prepare the day before so that it has more flavor and, if left over, it is stored in a previously sterilized glass jar. It is served cold as an appetizer accompanied by casabitos, pita bread or wholemeal square bread.