Olive Relish

1 c. green olives, such as Castelvetrano, pitted and chopped
1/2 c. black olives, such as Kalamata, pitted and chopped
2 T. red sweet pepper, finely chopped
1 T. olive oil
2 t. orange zest
1 t. fresh thyme leaves
1 clove garlic, minced
1/2 t. crushed red pepper

In small bowl combine all ingredients until well mixed. Serve at room temperature, or cover and chill up to 1 week. Serve with crackers or bread.

Serves 6.

Adapted from Better Homes and Gardens magazine, May 2016, p. 140.