1 sm. jar pimento-stuffed olives (5.75 oz.), drained
1 large clove garlic, minced
3 TB olive oil
1 TB red wine vinegar
1 tsp. (scant) dried oregano1 tsp. (scant) dried thyme
1/3 cup diced feta (approximately)
Mix all ingredients together in a non-reactive bowl with tight fitting lid. Refrigerate overnight or up to several days to allow flavors to blend, and watch 'em disappear.
Note: Bring to room temperature before serving.