Olive Salad Taverna

Ingredients

• 1 cup mixed olives, picholine, castelvetrano, kalamata
• 1 cup garbanzos, cooked, or rinsed canned
• 2 teaspoons preserved lemon, finely minced
• 2 teaspoons shallot, finely minced
• 1 garlic clove, finely minced
• 1 teaspoon fresh savory or thyme, minced, Richard Olney used savory with olives and I think it works really well
• 1/2 teaspoon chile flakes
• 2 tablespoons red wine vinegar
• 1 teaspoon pomegranate molasses
• 1/4 cup extra virgin olive oil
• kosher salt and fresh ground black pepper
• 1 head butter leaf lettuce
• hunks of feta and pita, optional

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