Spicy Black Marinated Olives

• 1 (8 ounce) can black olives, with or without pits
• 4 cloves garlic, peeles and crushed
• 3 -5 small dried red chilies (pequin, arbol "or" birds eye)
• 1 teaspoon dried tarragon
• 2 tablespoons cocktail onions
• 1 teaspoon whole black peppercorn
• 14 teaspoon salt
• 14 cup extra virgin olive oil

1. Drain olives.
2. Combine remaining ingredients.
3. Turn olives in mixture.
4. Place in sealed bowl, jar or other sealable container.
5. Refridgerate for a week before serving.
6. Will keep for a month (remove garlic and chilles after 2 weeks).

black olives, garlic, red chilies, tarragon, cocktail onions, black peppercorn, salt, extra virgin olive oil

Taken from www.food.com/recipe/spicy-black-marinated-olives-28434 (may not work)