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.   Cover tightly and refrigerate at least 48 hours but no longer than 2 weeks, turning jar upside down occasionally. Serve at room temperature.

 

Yield:

Calories:

Fat:

Fiber: