Italian olive salad

4 cups pimiento-stuffed olives, drained and coarsely chopped
1 cup canned mixed vegetables, drained
1 14-oz can artichoke hearts, drained and coarsely chopped
1 15-oz can chic-peas, drained and coarsely chopped
1 7 3/4 oz jar cocktail onions, drained and coarsely chopped
1/4 cup capers, drained
2/3 cup pickled vegetables, drained and coarsely chopped
1 large green pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 cup olive oil
1/2 cup red wine vinegar
1 1/2 tbsp dried oregano
1/2 tsp pepper