1 cup mixed olives, pitted 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 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