Ingredients

• 1 (7 ounce) jar green olives, large, pitted
• 4 dried red chilies, peppers
• 2 large garlic cloves, sliced
• 1 1/2 tablespoons white wine vinegar
• 1 teaspoon dill weed, dried whole

Instructions

1. Drain the olives, reserving the liquid. Place the olives in a small bowl, and set aside.

2. Place the olive liquid in a small saucepan. Add the chiles and the remaining ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered for 5 minutes. Pour the hot vinegar mixture over the reserved olives. Let cool.

3. Cover and chill thoroughly. Drain before serving.