adapted from The Yellow Table
1 cup mixed olives (with pits) (I used a container of mixed olives from Trader Joe's, drained)
1 Tbsp extra virgin olive oil
1 tsp sherry vinegar
1 1/2 tsp thinly sliced lemon zest, rough chop
1 1/2 tsp thinly sliced orange zest, rough chop
1 Tbsp fresh squeezed orange juice
1 tsp fresh thyme leaves
1 sprig rosemary, (about 3 inches) leaves striped, quick rough chop
1/4 tsp red pepper flakes
Stir together all of the ingredients in a small bowl. Allow the olives to sit at room temperature for at least an hour before serving. Place the olives in a serving dish and enjoy!