- 1/4 cup pitted Kalamata olives, minced
- 10 Castelvetrano or other fruity green olives, pitted and sliced into thin strips
- 1 tablespoon chopped fresh Italian parsley
- 1 teaspoon red wine vinegar
- 1 teaspoon Herb Oil
- Freshly ground pepper
Combine olives, parsley, vinegar and herb oil in a small bowl. Season to taste with pepper.