1 (6-7 oz.) can black or green ripe pitted olives, drained
¼ C. Olive oil
2 Tbsp. Chopped fresh basil or oregano (I use basil)
2 Cloves garlic
1 Tbsp. Balsamic or white wine vinegar (I use Balsamic)
½ tsp. Hot red pepper flakes
¼ tsp. Salt
Combine all ingredients in a glad zipper storage bag, or in a gladware container. Close, then shake to coat.
Refrigerate at least 2 hours, or up to one month.
Serve at room temperature.
For best flavor, store leftover olives with brine.
***I like to mix the black and green olives together, so I use a can of both and double up on the rest of the recipe.