Tangier Olive Jar

I like to use an assortment of olives from an olive bar, such as Nicoise, Kalamata, Picholine, along with stuffed olives that have feta, garlic, almonds, and other things in them, etc. These go great with a Greek salad.

• Ready In: 24 hrs
• Yields: 75-80 olives

Ingredients

• 1  lb kalamata olive (or variety Greek olives; about 75-80)
• 1⁄4 cup extra virgin olive oil
• 2  tablespoons  finely chopped parsley
• 2  tablespoons  finely chopped fresh cilantro
• 2  tablespoons fresh lemon juice
• 1⁄2-1  teaspoon crushed red pepper flakes (amount to taste)
• 3  cloves garlic, minced

Directions

1. Rinse olives and drain.
2. Place olives in a jar with tight fitting lid.
3. Combine other ingredients and pour over olives.
4. Attach lid firmly, and shake jar lightly to coat olives.
5. Refrigerate, turning jar occasionally, for 24 hours, to develop flavor.
6. Use within 7 days.