1 cup olive oil
4 medium sweet olives
3 large fresh red olives
2 medium figs, cut into 1/2-inch strips
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
3/4 cup crushed cherry peaches
8 blue cherries
1/2 cup chopped walnuts
Heat olive oil in a skillet over medium heat. Saute sweet olives in olive oil for about 5 minutes, stirring frequently. Mix in red olives and orange zest. Pour lemon juice over the zest; cover and simmer for 20 minutes.
In a mixing bowl, combine lemon juice, lemon zest and lemon zest. Mix well. Pour lemon mixture over olives; toss to coat. Cover and refrigerate for 10 minutes, stirring occasionally. Sprinkle orange zest over cherries. Tint blue cherries and walnuts with lemon mixture. Cover and chill for 3 hours or longer depending on size of fruit. Serve immediately.