2 cups large stuffed olives, drained
1 cup pitted kalamata olives, drained
1 cup pitted medium ripe olives, drained
1/4 cup olive OR vegetable oil
2 tbs lemon juice
1 tbs minced fresh thyme OR 1 tsp dried thyme
2 tsp grated lemon peel
2 tsp minced fresh rosemary OR 1/2 tsp dried rosemary, crushed
4 cloves garlic, slivered
pepper to taste

place olives in a bowl. combine the remaining ingredients; pour over olives & stir. cover & refrigerate for 1-2 days before serving, stirring several times each day. olives may be refrigerated for 2 weeks. serve with a slotted spoon.

makes 4 cups