Drain the olives and slice them in half, then transfer to a medium-sized mixing bowl. 

Add the capers, garlic, herbs, lemon zest, oregano, olive oil, chile flakes, red wine vinegar, and a generous pinch of salt and coarsely ground black pepper. Stir to combine. 

Taste and add more garlic, salt, pepper, chili flakes, or red wine vinegar to suit your taste. 

Serve as desired - bruschetta, crackers, crostini, or small flatbreads are all great choices. This tapenade is also delicious over proteins like chicken, steak, burgers, pork, fish, seafood, tofu, and even eggs. Or as we often do, over baked feta and roasted tomatoes.