In a 10-inch skillet over medium heat, in hot oil, cook onion and peppers with garlic, oregano and thyme about 5 minutes or until vegetables are tender, stirring often.
Add olives and ham; heat through. Remove from heat; stir in vinegar.
Spoon into serving bowl. Cover; refrigerate until serving time, at least 4 hours or overnight.
Makes 3 cups.
Serve chilled or at room temperature with sliced cheese. Or, serve hot with sauteed veal cutlets, or as an omelet filling.
Cajun Country -- New Iberia, Louisiana