Marinated Olives

makes 1 1/2 pints

I love making these with a mix of kalamata, nicoise, green Sicilian and picholine olives. I also prefer using olives with the pits—chewing the meat off them is half the fun in my book. Feel free to use your favorite mix of olives, and of course, the pits are totally optional.

3/4 cup (187 ml) extra virgin olive oil, plus more as needed

3 garlic cloves, peeled and thinly sliced

1/8 teaspoon red chili pepper flakes

4 sprigs of fresh thyme, leaves reserved & stems discarded

1 pound (16 ounces)  assorted olives

Divide the olives between two clean, sterilized glass jars.

Heat the oil in a medium-sized skillet over medium-high heat, until it is shimmering. Add the garlic and chili flakes. Swirl the pan, and cook until the garlic is lightly golden, about 1 minute. Remove the pot from the heat and add the thyme leaves.

Pour an even amount of oil in each jar of olives. Screw the tops on tightly, and store the olives at room temperature for up to two weeks. As you use the olives, add more oil, as needed, to keep the olives completely covered.