Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 c olives purchased from deli
-or middl,e eastern grocery

1 cup

brine-cured, Kalamata, Greek-style, or shriveled black dry-cured) 1/4
cup olive oil 4 cloves garlic, chopped 1 tsp fresh rosemary leaves,
lightly crushed 1 1/2 tsp Aji Harissa, Berbere, or commercial
chile-garlic paste 1 tbsp wine vinegar

1. Drain olives of any brine.

2. Slowly heat olive oil over low heat. Remove from heat and add
garlic, rosemary, chile-garlic paste, and vinegar.

3. Pour marinade over olives and let stand at least 2 hours (the
flavor gets hotter the longer it stands).

ADVANCE PREPRATION: Lasts almost forever, covered and refrigerated

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