2 c Canned green olives; drained

2 Garlic cloves; slivered

3 sl Lemon (thin slices)

1 ts Black peppercorns

3 Bay leaves

Whole sprigs dried thyme -OR- Basil -OR- oregano -(optional) 1/4 c Sherry or vinegar

Olive oil Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of thyme and sherry in jar. Add oil to cover. Marinate at least 24 hours or overnight to blend flavors. Makes 2 cups (C) 1992 The Los Angeles Times