1 lb. kalamata or other Greek olives
1/4 C. olive or vegetable oil
2 T. chopped fresh parsley
2 T. chopped fresh cilantro
1 T. lemon juice
1/2 tsp. crushed red pepper flakes
2 cloves garlic, finely chopped
Rinse olives with cold water; drain. Place olives in 1-quart jar with tight-fitting lid. Mix all remaining ingredients; pour over olives.Â Â Cover tightly and refrigerate at least 48 hours but no longer than 2 weeks, turning jar upside down occasionally. Serve at room temperature.