Ingredients

6 oz Spanish olives
6 oz small black olives
1/3 cup fire roasted peppers- diced
1/3 cup Mozzarella cheese
1/3 cup red onion- diced
2 cloves of garlic- sliced
1 TBsp capers
1 TBsp lemon juice
3 TBsp oil
2 TBsp red wine vinegar
1 tsp Italian seasoning
Pinch of red pepper flakes

Directions

Combine all and refrigerate for at least 2 hours or overnight