Marinated Olives

1 Jar Olives (Kalamata, Green or Stuffed)
Pure Olive Oil (to fill jar)
Garlic Cloves, roughly chopped

To taste:
Lemon, quartered and sliced
OR
Capers
OR
Herbs (eg, Coriander, Parsley, Rosemary)
OR
Chillies, fresh or dried, roughly chopped

Drain any brine off the olives, then fill the jar with oil and other preferred flavour/s. Store in the fridge for a week or so, to let the flavours infuse. Keep refrigerated.

Note: You can either keep topping up the olives, or use the oil for cooking as the olives are eaten. Use Pure Olive Oil, as Extra Virgin tends to go jellied in the fridge.