Ingredients
1
pound Kalamata or other Greek olives
1/4
cup canola or soybean oil
2
tablespoons chopped fresh parsley
2
tablespoons chopped fresh cilantro
1
tablespoon lemon juice
1/2
teaspoon crushed red pepper
2
cloves garlic, finely chopped
Preparation
Rinse olives with cold water; drain. Place olives in 1-quart jar with tight-fitting lid.
Mix remaining ingredients in small bowl; pour over olives. Cover tightly and refrigerate at least 48 hours but no longer than 2 weeks, turning jar upside down occasionally. Serve at room temperature.
