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- 6 oz can black pitted olives, drained
- 1/4 cup olive oil
- 2 tbs chopped oregano and basil
- 2 cloves garlic, minced
- 1 tbs balsamic vinegar
- 1/2 tsp red pepper flakes
- 1/4 tsp salt
- Combine all ingredients in a container with a tight fitting lid.
- Cover, then shake to coat.
- Refrigerate 2 hours, serve at room temp.