6 ounces green olives
6 ounces black olives
1/3 cup olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoonsfresh parsley, chopped
2 garlic clove, chopped
2 tablespoons sherry vinegar
Place olives in a resalable plastic bag.
Hit the bag with a mallet or the back of a glass or a large wooden spoon to crack the olives. Add olive oil, rosemary, parsley, garlic and vinegar.
Mix well and serve.