Marinated Olives

 

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.