Head to the olive bar at your grocery store to get a mix of brined and oil-cured olives for more complex flavor. Moroccan (Beldi), Kalamata, Niçoise and Castelvetrano make a nice combo.
Finely chop olives, roasted red peppers, garlic and anchovy paste together on a cutting board. Transfer to a medium bowl and stir in oil, lemon juice and pepper.
Refrigerate for up to 1 week. Bring to room temperature before serving.