2 cups mixed green and Kalamata olives, pitted

¾ cup sun-dried tomatoes, drained and sliced

2 cloves garlic, thinly sliced

3 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon dried oregano

1 teaspoon fresh parsley, chopped

½ teaspoon red pepper flakes, optional

¼ teaspoon black pepper

1 tablespoon fresh basil, chopped

1 teaspoon lemon zest

Prepare the Ingredients: Drain the olives and sun-dried tomatoes well. Slice the sun-dried tomatoes into bite-size pieces. Thinly slice the garlic.

Combine: Add the olives, sun-dried tomatoes, garlic, oregano, black pepper, and red pepper flakes to a medium bowl.

Add the Dressing: Drizzle the extra-virgin olive oil and fresh lemon juice over the mixture. Add lemon zest and gently toss until everything is evenly coated.

Add Fresh Herbs: Fold in the chopped parsley and basil. Taste and adjust the seasoning if necessary. Because olives are naturally salty, additional salt may not be needed.

Marinate: Cover and refrigerate for at least 30 minutes. For deeper flavor, allow the mixture to marinate for several hours.

Serve: Bring to room temperature before serving. Garnish with additional fresh herbs and lemon zest.