Ingredients
1 pound raw green olives with pits
1/4 cup olive oil
1 tablespoon dried oregano
2 cloves garlic, pressed
1 tablespoon red pepper flakes
Preparation
Crack olives by pounding with a meat mallet. Combine remaining ingredients mixing well with a whisk. Pour marinade over olives and refrigerate for several days, stirring occasionally. Serve at room temperature. Serves 6.
