2 to 2 ½ cups mixed olives
One pinch to a ¼ teaspoon crushed red pepper flakes – ¼ teaspoon will be spicy
2 medium to large garlic cloves, chopped in 3 or 4 pieces each
1 oz. extra virgin olive oil (just enough to coat the olives)
2 teaspoons champagne vinegar
1 heaping teaspoon each of the following fresh herbs:
Pepper to taste
Pour the olives into a medium-sized bowl. Put the remaining ingredients together in a glass measuring cup or small bowl and mix vigorously with a small whisk until the oil and vinegar have emulsified. Taste the dressing and adjust seasonings as desired, keeping in mind that the olives will provide a good deal of salt to the mix.
Pour the mixture over the olives and toss until they are evenly coated. Cover with plastic wrap and refrigerate for at least one hour. The longer the olives marinate before serving, the better.
To Store: Cover and refrigerate for up to one week. If refrigerated, bring to room temperature and stir before serving.