Moroccan Herbed Olives

Just love to be able to make them at home.Ready to eat after one week only.

• Ready In: 5 mins
• Serves: 10

Ingredients

• 1  lb kalamata olives or 1  lb  Greek olive
• 1⁄4 cup  olives or 1⁄4 cup  vegetable oil
• 2  tablespoons  snipped parsley
• 2  tablespoons  snipped fresh cilantro
• 1  tablespoon lemon juice
• 1⁄2 teaspoon crushed red pepper flakes
• 2  garlic cloves, finely chopped

Directions

1. Rinse olives under cold running water; drain.
2. Place in 1-quart jar with tight-fitting lid.
3. Mix remaining ingredients; pour over olives.
4. Cover tightly and refrigerate, turning jar upside down occasionally, 1 to 2 weeks.
5. Serve at room temperature.
6. These keep well if tightly covered and refrigerated.