Check specialty food markets for Spanish olives such as Arbequina, Manzanilla and Farga Aragon. If you can't find them, substitute other unpitted olives, aiming for a variety of colors, sizes and textures.

Instructions: Combine all ingredients in a large bowl. Let stand at cool-room temperature for at least 12 hours before serving.

Olives may remain at room temperature for up to 36 hours but should be refrigerated after that.

Yields 3 cups.