5 tbsp. sherry vinegar
1/4 c. yellow mustard seeds
1 tsp. dried red pepper flakes
1 1/2 lbs. green olives, drained (preferably imported)
1/4 c. olive oil

Mix first 3 ingredients in a large bowl. Let stand until mustard seeds absorb almost all the vinegar and soften, about 2 hours. Add olives and oil; toss to coat. (Can be prepared 3 days ahead). Cover and chill. Serve at room temperature. Yield: 4 cups.