1 can large pitted black olives
1 jar pimento stuffed green olives
1 can artichoke hearts
1 roasted red pepper
1 head of garlic (roasted)
1 tbsp Onion Onion seasoning
2 tbsp Meyer Infused Lemon Oil
1 sprig fresh thyme
1 tsp oregano
1/2 tsp dried basil
Start by roasting your red pepper and garlic (you can also purchase these already roasted). Peel an entire head of garlic. Place all of the gloves in a foil packet with 1 ts of olive (or canola) oil. Do the same for one red bell pepper (seeded). Roast in an oven at 295 degrees for 1 1/2 - 2 hours.
Drain and rinse the olives and artichoke hearts. Leave the garlic cloves whole (larger ones can be cut in half). Cut the roasted red pepper into bite size chunks. Mix all of the ingredients together in a bowl and refridgerate for 5 hours before serving.