Moroccan Herbed Olives

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

Rinse olives under cold running water; drain. Place in 1-quart jar with tight-fitting lid.

Mix remaining ingredients; pour over olives. Cover tightly and refrigerate, turning jar upside down occasionally, 1 to 2 weeks.

Serve at room temperature. These keep well if tightly covered and refrigerated.