Chili Lemon and Bay Olives

• 14 ounces black olives
• 14 ounces whole green olives
• 2 red chilies, deseeded and sliced
• 3 lemon slices, each halved
• 2 garlic cloves, thinly sliced
• 2 bay leaves
• 1 34 cups extra virgin olive oil

1. In a large bowl, mix together the olives, chili, lemon, garlic and bay leaves.
2. Pack the mixture into two sterilised 1 pint jars.
3. Pour in the olive oil, making sure that the olives are covered completely.
4. Seal the jars and use within 2 weeks.
5. Once the jars have been opened, store in the refrigerator.

black olives, green olives, red chilies, lemon slices, garlic, bay leaves, extra virgin olive oil

Taken from www.food.com/recipe/chili-lemon-and-bay-olives-239371 (may not work)