How to cook
Strain the pitted green olives from the marinade.
String them on wooden skewers. Place them on a flat surface and press them with something heavy to flatten them. I used a heavy cast iron grill plate.
Grill the skewers with green olives on a greased grill, while pressing them again with something heavy. After the grill pattern is printed on the underside of the olives, turn the skewers over and press them again with the weight.
Pour warm water over the dried cherry tomatoes and leave them to soak for ten minutes. Then squeeze them well with your hands.
In a bowl put the grilled olives, coarsely chopped garlic cloves, add the dried cherry tomatoes, Mediterranean spices (by taste) and olive oil.
If you like spicy food as much as I do, you can add one or two coarsely chopped dried hot red peppers for a spicier taste.
Enjoy your meal!