Gently crush the olives, taking care not to break them. Place in a glass jar with a lid, discarding any oil generated by the olives. Add the red pepper flakes and garlic, lightly shaking the jar so all olives are coated. Pour in enough red wine vinegar so that the olives are entirely submerged.
Add a squeeze of lemon juice, Put the top on the jar and store at room temperature for several days, shaking the jar occasionally.