Serve this chunky French favorite as an hors d'oeuvre accompanied with baguette slices, enjoy it with pan-seared tuna or salmon, or on a sandwich of crusty bread and goat cheese. The recipe is easily doubled or tripled if you have multiple gifts to give.
1/2 cup pitted chopped kalamata olives
1/2 cup chopped pimiento-stuffed green olives
1/2 cup drained and chopped roasted red bell pepper