24 very small green olives
1 can black olives
1/2 to 1 tsp. capers
2 tsp. oregano
2 tsp. parsley
1 tsp. basil
1/2 tsp. thyme
3 to 4 tbsp. Italian olive oil
4 tsp. grated Parmesan cheese
1 to 3 shakes crushed red pepper

Cut up olives, removing any pits. Add capers (cut if large), oregano, parsley, basil, thyme, crushed red pepper, olive oil and Parmesan cheese. Use a large spoon to mix until the olives are covered with ingredients. If mixture is too thick add more olive oil, or it is not thick enough or the taste of the spices are too strong, add more Parmesan cheese. For a stronger taste, deli olives can be used.