|Olive oil||2 Cup (32 tbs)|
|White vinegar||1⁄2 Cup (8 tbs)|
|Dried hot red chilies||3|
|Dried thyme leaves||1 1⁄2 Teaspoon|
|Dried tarragon||1⁄2 Teaspoon|
|Dried marjoram||1 Teaspoon|
|Canned anchovy fillet||4 Ounce|
|Pitted green olives||8 Ounce (Large Sized Olives, Drained)|
|Pimientos||4 Ounce (Drained)|
|Pitted ripe olives||5 3⁄4 Ounce (Large Sized Olives, Drained)|
|Garlic||3 Clove (15 gm)|
In large jar (about 2-quart size), combine oil, vinegar, lemon peel, chiles, black peppercorns, salt, thyme, bay leaves, tarragon, marjoram; stir to combine.
Drain anchovies; add oil from anchovies to above mixture.
Cut anchovies in half crosswise; use to fill cavities in green olives.
Cut pimientos in strips; use to fill cavities in black olives.
Crush 1 clove garlic; sliver other 2 cloves garlic; add garlic and olives to jar, along with parsley and capers.
Let stand, covered, at room temperature at least 3 days before serving.
Makes about 2 quarts.
Note: If storing for longer time, refrigerate, and let
warm to room temperature before serving.