Zaytun Msabbah (Olives spiced with chilies and thyme)

This recipe is based off that in The Middle Eastern Kitchen, by Ghillie Basan.
1 1/3 cups green olives, brine rinsed
1 fresh hot chili, chopped, or 1 tsp chili pepper (I actually had habanero-stuffed olives, which were amazing, but a bit on the spicy side).
1 tsp dried thyme
1/3 - 1/2 cup olive oil
Juice of 1/2 lemon

Dice the olives (they don't have to be perfect, just smaller than whole olives - however big you like them), add the chili, thyme, and olive oil. Mix. Let sit for an hour or so to absorb the flavors. When ready to serve, add the lemon juice and mix.