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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.
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