1.5 – 2 c olives of choice, something like Kalamata, Nicoise, Liguria, Amfissa (see here)
1 tbsp sweet pepper flakes
2 tsp dry thyme (if fresh use less)
1.5 tsp dry oregano (if fresh use less)
2 – 3 garlic cloves, smashed with the side of your knife
olive oil, enough to mostly cover the olives
In a large bowl combine all the ingredients and let sit at room temperature for at least 45 minutes before serving.