Olives (Kalamata, Green or Stuffed)
Pure Olive Oil (to fill jar)
Garlic Cloves, roughly chopped
quartered and sliced
Herbs (eg, Coriander, Parsley, Rosemary)
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.
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.