This is a nice way to serve olives. The marinade is a delicious and colorful combination. It’s served as a “mezé,” which in Greek means something to nibble on: An appetizer to be served with an aperitif before dinner.
1 cup Kalamata olives
1/2 cup oil cured olives
1/2 cup green olives
Zest of 2 lemons
1 tablespoon dry red pepper flakes (optional)
2 tablespoons olive oil
3 tablespoons chopped dill
3 tablespoons chopped parsley
1 tablespoon dried oregano
- Make sure all the olives are pitted. They can be purchaced that way, or if you like you can do the job yourself.
- In a large mixing bowl add all the ingredients and mix well. I omit the red pepper flakes since I am not fond of them – too spicy for me. I have to say though that when they are added, the red color of the pepper flakes compliments the dish well.
- Serve the olives as an appetizer. They are delicious when accompanied by slices of crusty bread or warm pita slices.
- This dish can be made ahead and stored in the refrigerator for about two days prior to serving.