Ingredients
3 cups brine cured green olives, such as picholine, manzanillo or queen
1 lemon, thinly sliced
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup chopped fresh oregano, or 1 tablespoon dried oregano
5 garlic cloves, thinly sliced
1 teaspoon dried hot pepper flakes
Preparation
In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled.
Ref: Foodnetwork.com
