Salsa #3

Yield:	8 Servings
Categories:	Dips

2	cn	(4.25-oz) chopped ripe olives;drained
1	cn	(7-oz) diced green chilies; drained
5		Tomatoes; chopped
1		Bunch green onions; chopped
1	tb	Chopped parsley
1	tb	Oil
1	tb	Vinegar
		Salt to taste
		Pepper to taste
1	cn	(7-oz) Ortega salsa (optional)