1 pound Kalamata or other Greek olives, pitted
1/4 cup olive oil
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped cilantro
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper
2 crushed cloves garlic

Rinse olives with cold water and drain. Place olives in 1 quart jar with tight fitting lid. Mix remaining ingredients together and pour over olives. Cover tightly and refrigerate 48 hours but no longer than 2 weeks, turning jar upside down occasionally. Serve at room temperature.