Place cheese cubes in a large bowl. In another large bowl toss together the olives and artichoke hearts. In a screw-top jar combine the oil, lemon juice, parsley, oregano, garlic, and peppercorns. Cover and shake well. Divide mixture evenly between the two bowls; toss each gently to coat. Cover and store in the refrigerator for 1 to 2 days.
Let mixtures stand at room temperature for 1 hour. Transfer to serving bowl(s). Serve with picks. Makes 50 appetizer servings.