Heat the olive oil in a large, heavy pot over medium-high heat. Add the meats and cook, stirring, until brown and all pink has disappeared. Add in remaining ingredients, stir and simmer on low heat for 2-3 hours. Adjust seasoning, if necessary, and remember that the olives are salty so be careful with the seasoning salt. My mother-in-law serves this as a dressing with roast turkey at Thanksgiving. It can also served over rice as a main course.
Makes 6 to 8 servings