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1. Cut mozzarella into 1/4 inch slices. In a glass bowl, layer slices of mozza-rella with anchovies, capers, and parsley. Cover with olive oil. Marinate in refrigerator at least 2 days.
2. Using a slotted spoon, remove cheese, anchovies, and capers from oil.
Drain olives; put in deep container.
Combine vinegar, oil, garlic, oregano, anchovies, and pimientos.
Pour over olives.
Cover and marinate in refrigerator 6 hours or overnight.
Remove garlic.
Drain and pour into serving dish; sprinkle with
