1/4 cup extra virgin olive oil
2 tbs red wine vinegar
1 tsp hot pepepr flakes
3-4 garlic cloves, thinly sliced
1 lb black olives
In a medium bowl, whisk oil and vinegar to blend. Toss with all ingredients. Marinate in refrigerator at least 24 hours or up to 2 weeks. Serve at room temperature.