Use a mixture of firm brined olives to make this dish.
Enlarge Image Credit: André Baranowski
1 cup mixed olives
(such as picholine, nafplion,
and Kalamata) in brine, drained
1 tbsp. extra-virgin olive oil
2 tsp. finely chopped mixed
fresh herbs such as flat-leaf
parsley, basil, and oregano
1⁄2 tsp. lemon zest
1. Combine ingredients in a bowl and let sit for 1 hour. Serve at room temperature or store in a covered container in the refrigerator for up to 2 weeks.
MAKES 1 CUP