Ingredients
8 to 10 ounces (2 cups) assorted olives, such as Alfonso, kalamata, nicoise, and red and green Cerignola
1/2 cup caper berries
1 teaspoon crushed red-pepper flakes
1 head Roasted Garlic, cloves peeled and left intact
Zest of 1 orange
1 sprig fresh thyme, picked
1 sprig fresh rosemary, picked
Preparation
In a large bowl, combine the olives, caper berries, red-pepper flakes, garlic, and zest.
Transfer to a serving bowl and garnish with thyme and rosemary.
