Ingredients
- 2 cups large pimiento-stuffed olives, drained
- 1 cup pitted kalamata olives, drained
- 1 cup pitted medium ripe olives, drained
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 2 teaspoons grated lemon zest
- 4 garlic cloves, slivered
- Pepper to taste
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