We love to make this with Italian Castelvetrano or Cerignola because those olives tend to be big, buttery and a perfect counterpart for the acidity of the lemon and vinegar.

• ¼ cup pitted green olives, chopped
• 1 small clove garlic, peeled and minced
• 1 tablespoon white wine vinegar or fresh lemon juice
• Pinch of crushed red pepper flakes
• Salt
• Freshly ground black pepper
• 4 tablespoons extra-virgin olive oil

Put the olives, garlic, vinegar, red pepper flakes, a pinch of salt, and some pepper into a small bowl and stir together. Add the olive oil, stirring it in. Adjust the seasonings.