Begin by opening and draining all canned ingredients, including sliced green olives, sliced black olives, quartered artichoke hearts, hearts of palm, and sliced mushrooms. Rinse them under cold water in a colander to reduce sodium if desired, then set them aside to drain.

Next, finely chop the red bell pepper, green onions, and parsley. Set them aside in a mixing bowl.

Mince the garlic and zest the lime, then extract the juice and flesh.

In a large mixing bowl, combine all the prepared ingredients: drained canned items, chopped vegetables, minced garlic, lime juice, and lime flesh. Gently toss everything together using a spatula.

Drizzle the extra-virgin olive oil over the salad and sprinkle in dried oregano, ground black pepper, and red pepper flakes. Toss gently once more.

For optimal flavor, let the Loaded Olive Salad chill in the refrigerator for at least 1 hour before serving.