| 1 | pound kalamata or other Greek olives |
| 1/4 | cup olive or vegetable oil |
| 2 | tablespoons chopped fresh parsley |
| 2 | tablespoons chopped fresh cilantro |
| 1 | tablespoon lemon juice |
| 1/2 | teaspoon crushed red pepper flakes |
| 2 | cloves garlic, finely chopped |
| 1. | Rinse olives with cold water; drain. Place olives in 1-quart jar with tight-fitting lid. Mix all remaining ingredients; pour over olives. |
| 2. | Cover tightly and refrigerate at least 48 hours but no longer than 2 weeks, turning jar upside down occasionally. Serve at room temperature. |
|
| These well-seasoned olives are an impressive (and tasty!) gift. If you like, use both green and kalamata olives. |
|
| For the best flavor, let the chilled olives come to room temperature before serving them. |
Nutrition Information:
10 ( 10); 1g ( 0g, ncg); 0mg; 45mg; 0g ( 0g, ncg); 0g 0%; 0%; 0%; 0% nc