2 6oz cans whole black olives, drained well
1 tsp Red Pepper Flakes
1/2 cup B&V Basil Olive Oil
1/4 cup fresh basil chopped (or 1/2 tsp dried basil)
4 cloves garlic, grated or minced
3 Tbsp B&V Sicilian Lemon or Grapefruit White Balsamic Vinegar (or B&V Balsamic of your choice)
1/4 tsp Pink Himalayan s.a.l.t.

Combine all ingredients in a large Ziploc bag. Close and mix well with your hands. Place in the refrigerator for minimum of 2 hours before serving.