• 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

Directions Edit

  1. Combine all ingredients in a container with a tight fitting lid.
  2. Cover, then shake to coat.
  3. Refrigerate 2 hours, serve at room temp.

Contributed by: Edit

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