Marinated Olives

8 cloves of garlic, squashed in their skins (or peeled and finely chopped
if you love garlic)
2 tablespoons of red wine vinegar
2 teaspoons of finely chopped thyme leaves
4 tablespoons extra virgin oil
one teaspoon of crushed dried chilies
500g black olives

Put the garlic, vinegar, thyme, olive oil and chilies in a clean, dry jar. Add the olives and shake the jar, then seal. Leave for at least 48 hours, though three weeks will be even better.