- 1 375 ml jar large green pimento stuffed olives - rough chopped
- 1 375 ml jar kalamata olives, sliced and pitted - rough chopped
- 1/4 cup Sun Dried Tomatoes in oil, drained - rough chopped
- 2 minced garlic cloves
- 1 tablespoon chopped fresh basil leaves
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh flat-leaf parsley leaves
- 1 tablespoon chopped fresh oregano leaves
- 1/4 cup extra-virgin olive oil
Mix all ingredients together in a large bowl. Transfer to jars with tight fitting lids and refrigerate. Recipe will keep in the refrigerator for two weeks.
