Prep 10 mins
Cook 0 mins
- 1 (10 ounce) jarpitted spanish green olives, drained
- 1⁄4 cup olive oil
- 1 tablespoon chopped thyme or 1 teaspoon dried thyme
- 2 cloves garlic, minced
- In a medium bowl, combine olives, olive oil, thyme and garlic.
- Cover and refrigerate at least 24 hours before serving.
- Serve olives at room temperature.