Oakville's House-made Spanish Olive Mix

All olives should already be cured; they can be bought separately at Oakville Grocery stores in the Bay Area; do not pit the olives
1 cup Farga Spanish olives
1 cup Manzanilla Spanish olives
1 cup Arbequina Spanish olives
2 Tbs olive oil ( doesn't have to be extra virgin)
2 tablespoons Balsamic Vinegar (or Sherry Vinegar for authenticity)
2 cloves of fresh Garlic, minced
1 tsp of fresh Thyme, minced
1 tsp of fresh Oregano, minced
A few leaves of fresh Rosemary, minced
1/2 tsp dried Red Chile flakes
Rind of 1/2 Orange, minced

In a metal bowl combine the olives with the other ingredients.

Note that the olives are not cured but marinated or "dressed" in this recipe. Let the mixture rest for at least 12 hours, preferably at cool room temperature rather than in the refrigerator.

Once they have been at room temperature for no more than 36 hours, they should be stored in the fridge.