1 cup Kalamata olives
1/2 cup oil-cured olives
1/2 cup green olives
2 tablespoons of capers
Zest of 2 lemons
1 tablespoon dry red pepper flakes
2 tablespoons olive oil
3 tablespoons chopped dill
3 tablespoons chopped parsley
1 tablespoon dried oregano
a few sprigs of thyme
- Make sure all the olives are pitted. They can be purchased that way, or if you like you can do the job yourself.
- In a large mixing bowl add all the ingredients and mix well.
- Serve the olives as an appetizer. They are delicious when accompanied by slices of crusty bread or warm pita slices.
- This dish can be made ahead and stored in the refrigerator for about two days prior to serving.