Lemon-Garlic Olives

1/4 cup extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar
1/2 teaspoon red-pepper flakes
1/2 teaspoon grated lemon rind
2 cloves garlic, peeled and smashed
1/2 jar of 4-ounce jar chopped pimientos, drained
3 cups olives, with pits

Whisk oil, vinegar, pepper and rind in bowl; add garlic, pimiento. Add olives. Cover; refrigerate at least 4 hours.

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