4 oz. small black Nicoise olives, pitted
4 oz. green Picholine or other green olives, pitted
2 oz. Kalamata olives, pitted
3/4 c. extra virgin olive oil
1 tsp. fresh thyme, minced
1 tsp. fresh rosemary, minced
pinch of crushed red pepper
1 tsp. lemon zest
1 tsp. orange zest
Mix all ingredients and let sit at room temperature for about 6 hours. Serve with grilled meat, fish, chicken or grilled pita bread. Makes 1 1/4 cups.
