Kalamata Salsa Verde

Makes 2 cups

INGREDIENTS:

2 lemons, finely grated zest
¼ cup sherry vinegar or lemon juice
1 ½ cups pitted kalamata olives, coarsely chopped
¼ cup capers, drained and finely chopped
2 tablespoons shallots (about 1 small shallot), finely chopped
½ cup flat-leaf parsley, finely chopped
1 TBS fresh thyme leaves
¾ cup olive oil
Salt, to taste
Freshly ground black pepper, to taste

Zest both lemons into a medium mixing bowl. Add the vinegar to the bowl. Then add the chopped olives, capers and shallots. Mix in the chopped fresh herbs. Stir the mixture with a spoon or spatula, and then drizzle in ¾ cup of olive oil, until the mixture looks rich and well coated. Season with salt and freshly ground black pepper, to taste. Cover and refrigerate for at least four hours or up to one day.