- 4 cups mixed olives of your choice
- 1 tablespoon chopped fresh thyme leaves
- 6 sprigs fresh rosemary
- 2 tablespoons lemon juice
- 1/2 lemon, zested; zest cut into thin slivers
- 4 cloves garlic, peeled and cut into slivers
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper to taste
- Combine olives, thyme, rosemary, lemon juice, lemon zest, garlic, oil and pepper in a medium bowl and mix well. Cover and refrigerate for 1 to 2 days, stirring several times. Serve with pita or other flatbread or French or Italian bread.