muffelatta olive salad

 

1 10-oz. jar pitted green olives, drained
1 6-oz. can pitted black olives, drained
½ cup giardiniera mix 
½ cup pepperoncini
1 Tbsp minced garlic
1 tsp dried oregano
1 tsp dried basil
½ tsp kosher salt
½ tsp black pepper
2 Tbsp red wine vinegar
2 teaspoons freshly squeezed lemon juice
¼ cup extra virgin olive oil