Ingredients

• 1 cup mixed Spanish olives (arbequina, gordal, coquillo, Obregon)
• 1/4 cup arbequina olive oil (this is a Spanish oil, but you can substitute any type you wish)
• 1/8 cup fino sherry wine vinegar (or any sherry vinegar)
• 1/4 teaspoon orange zest
• 1/4 teaspoon lemon zest
• chopped herbs, such as thyme, rosemary and oregano
• red pepper flakes