We use this as a side dish, warm and cold or as a lunch with some good toasted French bread and a piece of good cheese. Very simple, very good.
¾ cup chopped pitted olives
Zest and juice of one lemon
¼ cup extra virgin olive oil
½ red onion sliced
½ tsp coarse ground black pepper
½ cup crumbled feta (optional)
¼ cup chopped flat leaf Italian parsley
Toss all together and store in the refrigerator for a couple of hours before serving.