2 cups Olinda Bistro Blend (California Sicilian style green olives blended with Greek style imported black olives)
3 tbsp. Olinda Extra Virgin Olive Oil
4 tbsp. finely chopped mixed fresh herbs such as parsley, basil, oregano, thyme
1 tbsp. lemon zest
1 red chili pepper, optional
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.